Recipe: Repa Vieja, Yuca in Garlic Sauce and Ideas using leftover pulled pork for Akram

It can be prepared in a Cuban delicious recipe known as ROPA VIEJA.

REPA VIEJA
A Somewhat Updated Recipe

2 pounds of skirt or flank steak (but you can use the already shredded pork & it will be delicious)
1 medium onion, cut in quarters
1 large onion, thinly sliced
3 cloves of garlic finely chopped
1 clove of garlic peeled and crushed
1 large green bell pepper
3 large ripe tomatoes finely chopped (about 1.5 pounds)
2 tablespoons dry sherry
2 bay leaves
2 tablespoon cumin
salt, pepper, hot sauce to taste
1/4 cup of olive oil
1/3 cup pimentos and capers for garnish

In a large stock pot place the meat. Add enough water to cover the meat. Add the onion quarters, crushed garlic, and salt and pepper if desired. Bring to a boil. Cover and reduce the heat to medium. Cook until the meat is tender, about 75- 90 minutes. When tender, place the meat on a plate and refrigerate until cool to the touch.

Shred the meat with your fingers. If it doesn't come apart easily pound it a few time with a meat mallet, and the next time you make this dish cook the meat for a longer period of time.

In a LARGE skillet heat the olive oil. Over high heat, add the chopped garlic and stir fry one minute or until lightly brown. Reduce the heat to medium and add the sliced onion and green peppers. Stir fy until tender, about 10 minutes.

Add the remaining ingredients except the meat. Raise the heat slightly to a medium high and cook for about 25 minutes. Stir occasionally. Remove the bay leaves, the little stalks are a choking hazard. Add the shredded meat and continue to cook until the meat is heated, about 5 minutes. Add the garnish if desired.

Serve with rice and beans.
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Also you can prepare a ESCABECHE SAUCE, mix the Sauce with the Pulled Pork & serve it as a salad, appetizer(with crackers or tortillas) or over white rice.

Escabeche Sauce
(here is a perfect example of Escabeche Sauce, Puertorican style)

Yuca al Escabeche/Yuca in Garlic Sauce


Yuca is a root vegetable that grows in the tropics. It can be found in the freezers of many supermarkets that carry tropical produce. My mother, Ramona Santiago, makes this dish the night before she serves it, but she prefers to eat her portion warm, right after it's prepared. It's equally delicious at room temperature.

5 pounds yuca
enough salted water to cover
1 cup extra-virgin olive oil
4 to 5 large garlic cloves, peeled and sliced
3 large onions, sliced thin
2 teaspoons whole black peppercorns
2 bay leaves
1 tablespoon vinegar
1 whole roasted sweet red pepper (fresh or canned), chopped

Boil yuca in salted water to cover for 30 minutes or until it can be pierced with a fork, but it is not too soft.

Drain. Slice into 11/2-inch-wide slices. Transfer to heat-proof serving dish.

Heat oil in a cast-iron skillet. Add garlic and cook, stirring, just until golden. Add onions, peppercorns, and bay leaves. When onions begin to turn transparent, add vinegar. Add chopped red pepper and cook until just heated. Do not overcook.

Pour sauce over yuca in the dish. (In your case, mix the Escabeche Sauce with the Pulled Pork)

Serve warm or at room temperature.

Yield: 8 servings
Source: Esmeralda Santiago
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You can also stuff Empanadas with a mix of shredded muenster cheese, some Salsa & the Pulled Pork (salt & pepper or course, or a pinch of ADOBO). Use the mixture for stuffing the Empanadas. Fry or bake the Empanadas & Serve them depending on the size, as appetizers or as part of a main dish.