Ingredients
- 1/2 cup fresh oregano leaves
- 2 tablespoons fresh thyme leaves
- 12 cloves garlic, peeled
- 1 tablespoon black peppercorns
- 1/2 cup olive oil
- 1 (8 to 9 pound pork shoulder, skin intact
- 4 tablespoons kosher salt
- 2 cups sour orange juice, or 1 1/3 cups orange juice and 2/3 cup lime juice
- 3 ripe plantains (black with streaks of yellow), cut into 6 slices each
- 1/2 cup vegetable oil, for frying
- 1 cup Cilantro Crema, recipe follows
- Cilantro Crema:
- 1 cup heavy cream
- 2 tablespoons buttermilk
- 1 cup chopped cilantro leaves
- 2 tablespoons lime juice
- Salt and freshly ground black pepper
- Rice and Beans:
- 1 pound dried black beans, picked through and rinsed
- 2 bay leaves
- 2 tablespoons olive oil
- 1/2 cup small diced salt pork or bacon
- 1 cup small diced yellow onion
- 2 teaspoons minced garlic
- 1/2 cup green bell pepper, cored and diced
- 1/4 cup diced cubanelle or hot Italian pepper
- 3/4 cup chicken stock
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 3 cups long-grain rice
- 4 teaspoons fresh lime juice
- 2 teaspoons salt
Description
Rice And Beans, Recipe Follows In A Mortar Or Food Processor, Place The Oregano, Thyme, Garlic And Black Peppercorns. Use A Pestle To Mash The Ingredients Into A Paste. Once A…
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