P A T R I A P O R K
Shredded twice cooked pork over boniato puree with black bean broth
- 1 5lb. boneless pork butt
- 3 bay leaves
- 1/4 cup white vinegar
- 1/2 cup chopped white onion
- 1/2 bunch fresh chopped cilantro
- 1 oz. fresh thyme
- 1 ox. fresh oregano
- 8 cloves garlic
- 2 tbls. coarse kosher salt
- black pepper to taste
- 1 tbls. cumin seed
- 1 qt. water
- 1/2 cup chopped fresh cilantro
- olive oil
- 8 cachucha peppers, seeded diced fine
- juice of 4 limes
This recipe was adapted from the Cuban classic dish, vaca frita ("fried cow"). It is an award winning dish for Doug and has become a favorite at his restaurant Patria. The pork is braised first and then pan fried. All of the ingredients can be made in advance and stored until needed.
Trim the pork of excess fat. Place it in a non-aluminum pan large enough to hold both the meat and the marinade. Put the next ten ingredients in the food processor or blender and with the motor running, slowly add the water to make a puree. Pour this over the pork, cover and refridgerate for at least 12 hours. Place the pan of pork with the marinade in a 300 degree oven and cook for about three hours or until very tender (almost falling apart). Remove from the oven and let cool slightly then, using two forks, shred the pork. This can be done in advance and stored in the fridge.
TO FINISH THE PORK: Heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro, toss until crispy and add the lime juice at the last minute. Assemble a scoop of pork on top of the boniato puree and ladle some black bean broth around.
RECOMMENDED WINE: Red, Remelluri, Granjantra, 1989
FOR BONIATO PUREE:
- 1 1/2 lbs. boniato, peeled and diced
- 4 cups milk
- 2 cups water
In a large pot, add the boniato, milk and water. Bring to a boil and simmer for about 1 hour or until tender with a fork (like a potato). Drain and mash the boniato adding enough milk to keep it moist. This can also be made in advance and reheated in the microwave.
FOR BLACK BEAN BROTH:
- 1 bag dry black beans
- 2 bay leaves
- 1 tsp. cumin
- 1 tsp. fresh oregano
- 2 qts. water
- 6 red bell peppers
- 2 white onions
- 20 garlic cloves
Place the beans and the next four ingredients in a large pot and simmer for two hours. Meanwhile put the peppers, onions and garlic through a juice extractor. Add this to the beans and cook an additional 30 minutes. Strain the beans out and return the broth to the pot to reduce for another 20 minutes. This can be made in advance and refrigerated or frozen.
Reproduced by permission from Ten Speed Press
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