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pnoon
02-27-2011, 07:39 PM
Apologies to Carlos if this isn't true Cuban style.
It is the recipe title - don't shoot the messenger.


Cuban-Style Pork & Rice

http://www.eatingwell.com/recipes/cuban_style_pork_rice.html
From EatingWell: March/April 2007

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

10 servings, about 1 1/3 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours
Ingredients

* 1/4 cup paprika
* 1/4 cup lime juice
* 3 tablespoons extra-virgin olive oil, divided
* 2 tablespoons rum, (optional)
* 2 teaspoons minced garlic, plus 2 tablespoons chopped garlic, divided
* 2 teaspoons fresh oregano, chopped
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon ground cumin, cumin
* 1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
* 2 cups onion, chopped
* 2 cups arborio rice, or short-grain brown rice
* 2 14-ounce cans reduced-sodium chicken broth
* 1 cup canned diced tomatoes
* 2 tablespoons capers, rinsed
* 1/4 teaspoon saffron threads, (see Note)
* 16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)
* 2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
* 1/2 cup roasted red peppers, cut into strips

Preparation

1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
4. Preheat oven to 350°F.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.

pnoon
02-27-2011, 07:43 PM
Recipe is as posted from the link.

I made this for dinner tonight. In the oven as I post this.

I used the "optional" rum.
I used short grain brown rice.
I used diced fresh tomato.
I omitted the capers.
I added shrimp.
I used green beans.

Comments to follow after dinner.

longknocker
02-27-2011, 07:44 PM
Sounds Delicious, Peter!:dr Thanks!:tu

jwintosh
02-27-2011, 07:45 PM
just getting off work.... be there in a few!!

cort
02-27-2011, 07:49 PM
Sooo...you wanna pork a cuban? Nancy is gonna kick your a$$:sl


In all seriousness it sounds yummy. I want pics or it didn't happen.

MarkinCA
02-27-2011, 07:56 PM
:confused:...C'mon Peter, how long does it take for you to scarf it down?;)

CigarNut
02-27-2011, 08:25 PM
Sound great Peter! Bring some up to Portland for dinner :D

pnoon
02-27-2011, 08:28 PM
It was excellent. However, we both learned that paprika is not always mild. The paprika I bought/used for this dish was a bit hotter than we expected. I enjoyed it but it was a bit too spicy for Nancy. She loved the flavor but the heat was too much for her.

MarkinCA
02-27-2011, 08:49 PM
Sounds delicious Peter. Recipe copied:tu

bvilchez
02-27-2011, 08:51 PM
Thanks for the recipe Peter. I'm going to try it possible next weekend.

Or I could just go to the Cuban restaurant in Murrieta.

CigarNut
02-27-2011, 09:36 PM
It was excellent. However, we both learned that paprika is not always mild. The paprika I bought/used for this dish was a bit hotter than we expected. I enjoyed it but it was a bit too spicy for Nancy. She loved the flavor but the heat was too much for her.Was there anything special about the Paprika?

HollywoodQue
02-27-2011, 09:42 PM
Thanks Peter, I may try this soon.

pnoon
02-27-2011, 10:00 PM
Was there anything special about the Paprika?

Only that I bought it at a local Indian market. I had no reason to think it would have been hot.

MarkinCA
02-27-2011, 11:31 PM
Only that I bought it at a local Indian market. I had no reason to think it would have been hot.

I was reading a bit on Wikipedia regarding Paprika:

"Paprika can range from mild to hot. Flavors also vary from country to country."

icehog3
02-28-2011, 12:53 AM
I think Cuban-Style Pork is overrated. Nicaraguan-Style Pork and Dominican-Style Pork of higher quality and better flavor. Don't be sucked in by the mystique....you are just trying to be a big-shot. You are a considerable Cuban-Style Pork snob.

mosesbotbol
02-28-2011, 06:31 AM
* 2 cups arborio rice, or short-grain brown rice

Will feed like 8 people!

68TriShield
02-28-2011, 06:39 AM
Omit Capers...good call :tu

jonumberone
02-28-2011, 06:45 AM
Omit Capers...good call :tu

I was thinking the exact opposite! :sh

Eat what you like, like what you eat ;)

JDTexan
02-28-2011, 08:27 AM
I think Cuban-Style Pork is overrated. Nicaraguan-Style Pork and Dominican-Style Pork of higher quality and better flavor. Don't be sucked in by the mystique....you are just trying to be a big-shot. You are a considerable Cuban-Style Pork snob.

:r That made my morning!

sobranie10
02-28-2011, 08:10 PM
Peter this recipe sounds great I will be trying this one.:tu

pnoon
02-28-2011, 11:28 PM
I gotta tell you all, this recipe was da bomb.
Even my wife, who likes ZERO heat, was eating the leftovers because "the flavors are wonderful"

To all who try this recipe, please post here your variations, results, and how you enjoyed it. I know I will be making this one again.

Blueface
03-01-2011, 08:22 AM
:r

Just saw the thread and your comment about me.

I learned a long time ago, recipes are a guide. You make it your own from there.
This recipe sounds awesome.
I need to get out to the Southern Cal area and have you make it.:D

pnoon
03-01-2011, 09:00 AM
:r

Just saw the thread and your comment about me.

I learned a long time ago, recipes are a guide. You make it your own from there.
This recipe sounds awesome.
I need to get out to the Southern Cal area and have you make it.:D

You come to San Diego, Carlos, and I will make it for you. Promise. :banger

T.G
03-01-2011, 10:01 AM
Pics or it didn't happen.

pnoon
03-01-2011, 10:02 AM
Pics or it didn't happen.

The only pics I can provide now would look similar to something on canvas. :D

T.G
03-01-2011, 10:03 AM
Do we get to name them?

icehog3
03-01-2011, 11:25 AM
Snobs.

pnoon
03-15-2011, 11:26 PM
Making this again this weekend.
:dr

icehog3
03-16-2011, 12:18 AM
Trying to hop a freight train to San Diego this weekend.

pnoon
03-16-2011, 12:20 AM
Trying to hop a freight train to San Diego this weekend.

Tom - you know you are welcome in my home, kitchen, humidor and liquor cabinet. Any day. Any time.

icehog3
03-16-2011, 12:23 AM
Tom - you know you are welcome in my home, kitchen, humidor and liquor cabinet. Any day. Any time.

I do know that....and hope to take you up on it sooner than later, Brother. :)

pnoon
03-16-2011, 12:28 AM
I do know that....and hope to take you up on it sooner than later, Brother. :)
:dance:

IndyRob
01-20-2012, 12:55 PM
I was just sitting here wondering what to fix for dinner tonight... I think this is what I'm going for. I'll post results later. Thanks!

IndyRob
01-20-2012, 01:00 PM
* 16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)

I just noticed this... If one wasn't too bright, this could end pretty badly for them, lol.

CoreyD
01-20-2012, 06:34 PM
I'm not sure where I can get the 2 tablespoons of rum without risk of drinking it till I use it again or until I use it, But I sure may try this recipe. Thanks Peter

Bill86
01-20-2012, 10:22 PM
Recipe looks good Peter :tu

I'll have to give this a try someday. Probably kick out the capers as well. This " 2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed" is going out for sure too.

Other than that looks :dr :dr

I'm not sure where I can get the 2 tablespoons of rum without risk of drinking it till I use it again or until I use it, But I sure may try this recipe. Thanks Peter

It's optional, just pass on it if that were a concern. No recipe or food is worth the what 10 year commitment you've made it through?

jluck
01-20-2012, 10:28 PM
I have came to learn that EVERYTHING from a Indian market is HOT!!!!

Thanks for the recipe, I will have to make it soon.

hotreds
01-20-2012, 10:33 PM
ˇMe gusta!

IndyRob
01-20-2012, 11:41 PM
This came out great. I'll have to post a pic later.

IndyRob
01-21-2012, 11:45 AM
My deviation was borne from necessity more than a desire. I didn't have any straight diced tomatoes on hand, but had plenty of diced tomatoes with green chilies. I used that, added a hint of heat to the dish. I also left out the rum, as I didn't have any. Very tasty and I'll definitely make it again. Thanks for sharing!



http://www.cigarasylum.com/vb/picture.php?albumid=878&pictureid=6631

pnoon
01-21-2012, 11:57 AM
Looks delicious.

BSB
02-01-2012, 10:51 AM
I am excited, to be making this tonight :D

BSB
02-01-2012, 04:27 PM
coming along well, the pork in covered in the paste. I am using everything called for and using green beans. VERY excited! Very excited! :banger

pnoon
02-01-2012, 04:30 PM
Looking forward to the final assessment.
Posted via Mobile Device

BSB
02-01-2012, 07:59 PM
Came out AWESOME! With shrimp for the wife and pork for me. And enough left over to feed us for days :)

pnoon
02-01-2012, 08:20 PM
Came out AWESOME! With shrimp for the wife and pork for me. And enough left over to feed us for days :)

Excellent!

BSB
02-01-2012, 10:52 PM
Thanks SO much for the great recipe :dr

pnoon
02-01-2012, 10:53 PM
Thanks SO much for the great recipe :dr

My pleasure. Glad you enjoyed it, Bob.

BSB
02-02-2012, 09:47 AM
My pleasure. Glad you enjoyed it, Bob.

I really enjoyed making it, as well. Lotta fun!

Neuromancer
02-02-2012, 10:19 AM
It was excellent. However, we both learned that paprika is not always mild. The paprika I bought/used for this dish was a bit hotter than we expected. I enjoyed it but it was a bit too spicy for Nancy. She loved the flavor but the heat was too much for her.

Only that I bought it at a local Indian market. I had no reason to think it would have been hot.

Just picked up on this recipe...Peter, you should be ashamed of yourself mixing Kosher salt and pork...how could you betray all the Hebrews on the board? :sl

:D :D :D

Seriously, sounds like a great recipe, even though I don't eat much meat anymore I still eat shrimp...one thing, if you bought the paprika at an Indian grocer, what you probably got was the hot Hungarian paprika that Hungarians are know for in their dishes...and that's straight for the horses, er, Hungarian's mouth...Marie and I are both of Hungarian derivation and we use that in just about everything requiring paprike...love it...and my step-mother makes my grandmother's old recipe for Chicken Paprikash...yum...

Parshooter
02-02-2012, 02:28 PM
Just picked up on this recipe...Peter, you should be ashamed of yourself mixing Kosher salt and pork...how could you betray all the Hebrews on the board?.

Actually, putting the Kosher salt on the pork makes the pork Kosher. I asked the Rabbi and he said it's ok :tu

Parshooter
02-03-2012, 07:43 AM
Thanks for the recipe Peter. I have a pork roast that I'm going to do in the crock pot. Gonna use your recipe as a guide line :noon

Parshooter
02-05-2012, 08:19 AM
Well, I cooked the roasts in a crock, with the seasonings in the recipe. It turned out kinda bland, I don't think there was enough seasonings for the amount of liquid I had in the pot. Next time I'll just do the recipe as written.