Fleur de Lis

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Monday, January 16, 2012

Lechon Asado (Cuban Roast Pork) & Classic Cuban Style Black Beans


Smoked some Boston Butts this weekend and decided to try a completely different dish for the leftovers. This recipe is based on this one.  http://ediblearia.com/2009/10/30/lechon-asado-cuban-roast-pork/

But here's my version:

2 T. olive oil
2 medium onions, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 cups chicken stock
Juice of three oranges
Juice of one lemon
Juice of one lime
2 T. cumin
2 T. dried oregano
3 cups shredded cooked pork
salt and pepper to taste

Heat olive oil in a small Dutch oven over medium heat. Add onions, pepper and garlic and cook 7 - 8 minutes until softened. Add stock, juices and seasonings. Cook for 10 minutes until mixture has reduced by a third and thickened slightly.

Add shredded pork and let simmer for 5 minutes or so. Add salt and pepper if needed. Serve over rice.

Added bonus!  Here's the recipe for the black beans served as the side dish.

Classic Cuban Style Black Beans
2 cups dried black beans
1 green bell pepper, seeded and quartered
2 cloves garlic, crushed
1 bay leaf
1/2 cup olive oil
1 large onion, peeled and finely chopped
1 green bell pepper, seeded and chopped
1 T. minced garlic. 
2 t. ground cumin
1 t. salt
1/2 t. ground black pepper
1/4 t. ground cinnamon
1 - 2 T. red wine vinegar
1 T. light brown sugar

Pick over beans and rinse under cool running water. Place the beans in a large non-reactive pot and enough cold water to cover them by about 2 inches. Soak the beans overnight.

After soaking, drain beans and refill with water to cover by 2 inches. Add the bell pepper, garlic and bay leaf. Bring to a boil over medium high heat.

Lower the heat and simmer, uncovered, stirring occasionally, until the beans are tender, 1 - 3 hours. If more water is needed during cooking, add hot water, as cold water tends to toughen the beans.

While the beans are cooking, make the sofrito: In a large skillet over medium heat, warm the oil. Add the onion and bell pepper and saute until the onion turns translucent, 3 - 4 minutes.  Add the garlic, cumin,salt, pepper and cinnamon and cook for 1 minute more, then remove from the heat.

Place 1 cup of the cooked beans and half of the sofrito in a blender or food processor and pulse until pureed. 

Stir the puree and the remaining sofrito into the pot of beans. Taste; add vinegar and sugar, if necessary, and, if you like a drizzle of oil to complete the seasoning. Bring the beans to a boil again, then reduce the heat to low and simmer, uncovered, stirring frequently to avoid sticking for about 10 minutes to blend flavors.

From Eating Cuban

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