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PUERTO RICAN ROAST PORK
1 bone-in pork shoulder roast (4½ to 5 pounds)
12 medium cloves garlic peeled and left whole
1 tablespoon dried powdered oregano
Salt to taste
½ teaspoon freshly ground black pepper, or to taste
¼ cup distilled white vinegar
2 tablespoons olive oil
Rinse the pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder. Make an adobo, a garlic-spice rub: Purée the garlic with the oregano, salt, black pepper, and distilled white vinegar in a food processor or electric blender. Pour in the olive oil and blend well.
Place the pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.
Roast the pork in a 350°F oven, basting regularly with pan juices, until tender, about 2½ to 3 hours.
Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing. Serve the pork hot or warm, with rice or any accompaniments of your choice.


PUERTO RICAN SPANISH RICE WITH PORK
1 pound lean boneless pork loin, cut into 1-inch cubes
1 tablespoon olive oil
1 large yellow onion, peeled and finely minced
½ cup diced green bell pepper
2 large cloves garlic, peeled and minced
2 cups long-grain white rice
4 cups hot homemade or canned chicken broth
½ cup canned tomato sauce
2½ dozen pimiento-stuffed green olives,
Salt and freshly ground black pepper, to Taste
½ cup finely minced fresh parsley, for garnish
Sauté the pork in ½ tablespoon of the olive oil in a large pot over medium heat, turning several times, until cooked on the outside, about 10 minutes.
Remove the pork to a plate with a slotted spoon. Add the remaining ½ tablespoon of olive oil to the pan juices. Sauté the minced onions, bell pepper, and garlic in the oil over medium heat until the onions are golden brown, about 8 minutes.
Add the rice and sauté it, stirring, for 3 to 4 minutes. Stir in the chicken broth and tomato sauce, and bring to a boil over medium-high heat. Reduce the heat, add the sautéed pork, cover, and simmer until the rice is tender, and all the liquid has been absorbed, about 25 minutes.
Stir in the green olives , and salt and black pepper to taste, keeping in mind that the olives are salty. Serve at once, garnished with parsley.
TURNOVERS
1 package Discos (frozen turnover dough)
1/2 lb. ground Beef
1 tbsp. Olive Oil
2 tbsp.Spanish Sofrito
1/4 cup of Spanish Tomato Sauce
2 cloves garlic chopped
1/2 onion, diced
A touch of black pepper
1 boiled egg (Optional)
1/2 tsp. oregano and parsley.
Stuffed Olives
Frying oil
In a Pan, heat Olive oil on medium. Add the beef and cook until browned. Lower the heat, stir the remaining ingredients, except discos, and frying them. Cooked together for about 15 minutes
Make the shape of empanadas rolling the discos out to about 1/2-inch larger. Fill the empanada with about 1 tbsp. of the meat mixture, fold over; moisten edges and seal with a fork. In a deep saucepan heat the oil and fry empanadas until turning to brown on both sides. Drain on paper towels
Chicken with Papaya
3 whole chicken breasts, skinned, boned, and split in half
1 tablespoon chopped fresh basil
1 fresh ripe papaya, peeled and cut into slices, for garnish
2 teaspoons salt
2 cups papaya juice
2 teaspoons black pepper
1-1/4 cups light olive oil
Season the chicken with the salt and pepper. Mix the basil and the juice with 1 cup of the oil and pour it over the chicken. Marinate for at least 1 hour. Drain the meat and discard the marinade. Heat the remaining oil in a skillet over medium-high heat. Quickly sear the chicken on both sides. Lower the heat and cook, partially covered, for 15 minutes, turning the meat once. To serve, arrange the chicken on a platter and garnish with fresh papaya slices.
Seafood Stuff Mofongo
Mofongo stand for mashed fried green plantains dough, made with garlic and pork rinds
2 tbs Corn oil
4 oz of pre-boiled cook lobster
4 oz. pre-boiled cook conch
4 oz. pre-boiled cook octopus
4 medium precook shrimp
1 green pepper cut in small pieces
1 small onion cut in small pieces
2 green olives cut in small pieces
2 tbs of tomate sauce
2 garlic cloves crushed
2 green plaintain and 1 small piece of pork rinds
Sautee the seafood on the oil, add the following ingredients green perppers, onions, olives, tomate sauce and the cup of fish broth. Cut the the green plantain into 1 inch long pieces and fry. Them mash the fried plantain into a dough witht pork rinds and just a pinch of salt. Use the dough to cover the bottom of a small soup like dish and fill with the seafood stuff.


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