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)