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Pernil Relleno de Moros y Cristianos
Experience the heart of Cuban cuisine with this traditional Pernil Relleno de Moros y Cristianos. This flavorful dish features a succulent roasted pork leg, meticulously stuffed with an aromatic blend of black beans and rice. The pork is then basted in a zesty citrus marinade, giving the meat a tangy, savory profile that will transport your taste buds to the vibrant streets of Havana. This dish is a staple in Cuban celebrations and family gatherings, symbolizing unity and harmony in its fusion of flavors.
Ingredients
- Olive oil
- 2 tablespoons
- Lime juice
- 1/2 cup
- Orange juice
- 1/2 cup
- Salt and pepper
- to taste
- Oregano
- 1 teaspoon
- Cumin
- 1 teaspoon
- Garlic
- 4 cloves, minced
- Onion
- 1, diced
- White rice
- 2 cups, cooked
- Black beans
- 1 cup, cooked
- Pork leg
- 1 (about 5 pounds)
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, combine the cooked black beans, cooked white rice, diced onion, minced garlic, cumin, oregano, salt, and pepper. Stir until the ingredients are well mixed.
- Make a deep incision in the pork leg to create a pocket. Stuff this pocket with the black bean and rice mixture. Ensure the stuffing is packed firmly to maximize flavor.
- Rub the exterior of the pork leg with salt, pepper, and olive oil. This will give the pork a beautiful, crispy skin as it roasts.
- Place the stuffed pork leg in a roasting pan. Pour the orange juice and lime juice over the pork, ensuring it's well coated. This citrus marinade will permeate the meat as it cooks, adding a delightful tang to the savory pork.
- Cover the roasting pan with aluminum foil and roast in the preheated oven for 4 hours, or until the internal temperature of the pork reaches 165°F (74°C).
- After the pork is cooked through, remove the foil and increase the oven temperature to 400°F (204°C). Roast for an additional 30 minutes, allowing the skin to become crispy and golden brown.
- Once done, remove the pork from the oven and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful meat.
- Serve the sliced Pernil Relleno de Moros y Cristianos with the pan juices, and extra black beans and rice on the side for a complete, traditional Cuban meal.
Tips
- You can adjust the amount of cumin, garlic, and oregano in the stuffing to suit your taste. Also, for a more indulgent version, you can add diced ham or chorizo to the stuffing.
Dietary Information
Servings: 6 Dish Type: Main Dish Prep Time: 30 minutes Cook Time: 4 hours 30 minutes Calories: 800 Fat: 45g Carbs: 40g Protein: 60g Sodium: 800mg Sugar: 5g
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