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Stuffed pork shoulder a lo caja china

  • Preparation Time15 mins
  • Cooking Time120 mins
  • DifficultyEasy
1 (8-pound) pork shoulder, bone-in
2 sour oranges, juiced
4 cloves garlic, chopped
6 bay leaves
2 tablespoons salt
2 tablespoons pepper
1/2 pound ham, thinly sliced
8 slices bacon
1 cup prunes
1 cup guava shells
2 cups brown sugar
1 bottle Malta, divided
1) Make the garlic mojo: chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.



2) Make the pork shoulder: remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.



3) Preheat oven to 160 degrees C.



4) Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Ultimalt and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Ultimalt and cook for an extra hour, or until the pork reaches a temperature of 80 degrees C on an instant-read thermometer. Allow the pork to cool and cut into fine slices. Pour the drippings over the meat after slicing.



5) Make the fried green plantains: peel the plantains and cut into 2 cm pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a tostonera or the bottom of a metal can and fry again at 200 degrees C for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.



6) Make the white rice: heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.



7) Make the black beans: wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 12 tablespoons of oil in a frying pan, add onions, garlic and green peppers. Add 225 g of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.



8) Serve the pork hot with the fried green plantains, white rice, and black beans.

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