Patria pork

4 servings

Ingredients

Quantity Ingredient
Marinade-
½ cup Chopped white onion
¼ cup Distilled white vinegar
¼ cup Chopped fresh cilantro
Leaves
2 tablespoons Chopped fresh thyme leaves
2 tablespoons Chopped fresh oregano
Leaves
8 Cloves garlic
3 Bay leaves
1 tablespoon Cumin seeds
2 tablespoons Salt
Pepper to taste
4 cups Water
5 pounds Boneless pork butt, trimmed
Excess fat
Black Bean Broth:
1 pounds Dried black beans
1 pounds Chopped fresh oregano
Leaves
1 teaspoon Ground cumin
2 Bay leaves
2 quarts Water
6 Red bell peppers, seeded
2 White onions
20 Cloves garlic
Boniato Puree:
2 pounds Boniato, peeled and cut into
½ Inch dice
4 cups Milk
2 cups Water
2 tablespoons Extra virgin olive oil
8 Cachuca peppers, seeded and
Minced
½ cup Chopped fresh cilantro
Leaves
Juice of 4 limes
Garnish:
1 Boniato
3 cups Vegetable oil

Directions

Using a mandolin slicer, cut the boniato into strips. Heat the oil to 350 degrees in a deep fryer or heavy-bottomed saucepan. Immediately add the boniato strips. Deep-fry until golden, 3 to 4 minutes (cooking in batches if necessary). Remove the strips with a wire mesh strainer and drain on paper towels.

Place all the marinade ingredients except the water in a food processor or blender. With the motor running, add the water gradually to form a puree.

Place the pork in a large ovenproof dish or nonreactive pan and pour the marinade over the pork. Cover, and marinate in refrigerator for 12 hours, or overnight. Turn the pork occasionally.

Preheat the oven to 300 degrees. Place the pork and marinade in the oven and bake until the pork is very tender and almost falling apart, about 3 hours. Remove the pork and let cool slightly. Using two forks, shred the pork.

Meanwhile, to prepare the black bean broth, place the beans, oregano, cumin, bay leaves, and water in a large sauce-pan, adding more water, if necessary, to cover the beans. Bring to a boil, reduce the heat, and simmer for 2 hours, adding enough water to keep the beans covered. Place the bell peppers, onions, and garlic through a juicer and add the juice to the saucepan and simmer for another 20 minutes.

To prepare the boniato puree, place the boniato, milk and water in a large saucepan and bring to a boil. Lower the heat and simmer until tender, about one hour. Drain the boniato and mash with a fork. Add a touch of milk, if necessary, to keep the boniato moist.

While the boniato is cooking, heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro. Cook over medium-high heat, stirring continuously, until crispy. Add the lime juice at the last minute.

Spoon some mashed boniato onto each serving plate. Serve the pork on top of the boniato and ladle some of the black bean broth around it.

Yield: 8 to 10 servings

GOURMET GETAWAYS WITH ROBIN LEACH SHOW #GG1A2 (courtesy Douglas Rodriguez, Patria, New York)

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