Recipe(tried): Fried Pork, Mofongo and Yellow Rice

FRIED PORK (MASITAS DE CERDO)
Servings: 8

3 1/4 pounds country style boneless pork spare ribs
1 tablespoon mashed garlic
1/8 teaspoon ground cumin
1 tablespoon dried oregano
1 teaspoon onion powder
1/2 large navel orange
2 large limes
1 tablespoon extra virgin olive oil
salt & pepper
canola oil

Start marinating the pork a day before cooking it. Cut the pork into 1 inch chunks. We do not trim the fat; it's needed it to keep the pork moist. Place the chunks into a large bowl and wash up.

In a plastic container combine the garlic, cumin, oregano, onion powder.

Microwave the limes for 20 seconds to help them release their juices. Squeeze the juice from the orange half and the limes into the container. Add 2 teaspoons of salt and 1/2 teaspoon of ground pepper and stir with a fork. Then add the oil and stir again. Pour this mixture over the meat and stir with a spatula. Cover the bowl with plastic wrap and refrigerate overnight.

The next day stir the meat 3 times throughout the day. About half an hour before cooking remove the meat from the fridge.

Heat an inch of oil over medium-high heat in a Dutch oven. When the oil reaches 360 degrees, add a portion of the meat, cook in one layer and not too crowded. Fry the meat, stirring occasionally until the chunks are nicely browned and crispy. This takes about 15 minutes.

When the batch is done, remove the meat to a paper-towel lined plate and sprinkle them salt. Cover the plate with aluminum foil. Fry another batch when the oil again reaches frying temperature.

Serve the pork with rice and beans.

---

MOFONGO
Servings: 2

3 plantains, green
1/3 cup diced salt pork
1/2 tablespoon fresh, mashed garlic
oil, canola

Using a sharp knife, under running water, slice open each plantain and then peel them. Cut each plantain into 1-inch pieces on a bias (slant).

Heat a large pan over medium heat. Pour about an inch of oil into the pan. When the oil is hot, add some of the plantain pieces, lower the heat to medium-low, and cook for 3 minutes on each side or until fork-tender but not too browned.

Remove the tender pieces one at a time from the pan with a fork, and place on a cutting board. Flatten with the bottom of a glass and then place on a paper-towel lined plate while cooking the rest of the plantains.

When all plantains are cooked, add the salt pork to the oil and cook for about 5 minutes or until cooked and the fat is rendered. Drain the pieces out with a spoon and place in a medium sized metal bowl. Add the garlic to the bowl.

Raise the heat to medium-high and when the oil is hot again add the plantains back to the pan. Cook for 2 minutes, turn, and then cook for another 2 minutes until browned and crispy. Remove the pieces to the paper-towel lined plate and then place in the metal bowl with the garlic and salt pork.

With a pestle smash the fried plantains with the garlic and salt pork. When it is a nice crumbled consistency, taste for seasoning, and then press some of it into a prep bowl to give it a shape. Continue until all of the mofongo is done.

Serve hot.

---

YELLOW RICE
Annatto seeds provide a wonderful color to this rice. We experiment with the amount of the traditional ingredients and it works out well.
Servings: 6

2 tablespoons Spanish extra-virgin olive oil
1 tablespoon annatto seeds
1/4 cup sofrito
1/4 cup sliced onion
1/2 teaspoon minced garlic
1/4 cup Spanish style sauce (Goya)
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
2 1/2 cups water
2 cups medium grain rice
salt & pepper

MAKE THE ANNATTO OIL:
In a small pot, heat the oil and annatto seeds over medium heat. When it starts to sizzle, lower the heat and cook gently for about 10 minutes. Turn off the heat and let it sit for another 5 minutes. Using a fine strainer, strain the oil into a medium pot and discard the seeds.

Heat the annatto oil over medium heat and add the sofrito and sliced onion. Cook for a couple of minutes and then add the garlic.

Stir for 30 seconds and when you can smell the garlic, add the sauce, cumin, coriander, water, rice, a good amount of salt, and pepper. Boil for three minutes.

Lower the heat, cover, and simmer for about twenty minutes or until all the liquid is absorbed and the rice is tender. Fluff it with a fork and cover it again for a few minutes.

Serve the rice with our Latin-style meal.