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cocina:
puerto
rican
cuisine
by Patricia Virella |
1
2 3 4
continued from page 1
the main
event planning
a Puerto Rican meal
Appetizers are my favorite part of a meal and fortunately, you won't
find a shortage of finger foods in Borinquen cuisine. Making such
classic snacks as rellenos de papa (potato balls with meat centers) or
empandas de carne (meat turnovers), however, can become an all day
event. It's no secret that part of the Puerto Rican tradition of cooking
is to have long days where you and members of your family get together
and prepare these treats. This can turn into a fun DIY party by itself,
but if time is an issue and you want a full Puerto Rican feast without
the all-day prep, go to your local Spanish restaurant and buy an
assortment of pre-made appetizers instead. It's a time-saving tactic
even I use come dinner party time, and one that ensures that I have
plenty of energy to put into the rest of the meal, and entertaining my
guests.
pernil
roasted pork shoulder
5 lbs pork shoulder
6 -10 garlic cloves
1 teaspoon oregano
1 1/2 Tablespoons olive oil
1 1/2 Tablespoons vinegar
Salt and pepper to taste
1 Make
very small cuts into the skin all over the top of the pork, not
more that 1/8-inch deep. Puncture the skin to create an additional
6-10 one-inch deep holes, depending upon how many garlic cloves
you have; stuff a clove in each one. Do not make deep cuts into
the meat portion. Set the garlic-stuffed pork aside.
2
With a mortar
and pestle or chopped by hand, crush garlic, oregano and black
pepper together. Add olive oil, vinegar and salt; mix well. Spread
the garlic mixture well over the pork shoulder.
3
Cook in a
pre-heated, 350F oven for about 3-4 hours. Once the skin is hard
and crisp, test your meat temperature using a meat thermometer,
which should read between 170F -180F when done. If it is still not
fully cooked, cover the pernil with aluminum foil and continue to
cook until it reaches the proper temperature.
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When deciding
your main course, your options are many. Arroz con pollo (chicken
with rice) makes a great dish for a casual dinner, while pernil
(roasted pork shoulder) served with arroz con frijoles negros
(black beans) or con habichuelas (with red kidney beans) is a
typical choice for special occasions and holidays. If fish is the
name of the game, you can go for a codfish salad with yummy
avocado and red onions over rice. Because portions are extra
large, with a single entrée providing the main meal for everyone,
just make sure the dish you are preparing is to the liking of the
whole crowd. The last thing you want is to have a 3 or 4 pound
pernil and dinner companions who don't eat pork.
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