Cuban-Style Pork & Rice

[pnoon]

Apologies to Carlos if this isn't true Cuban style.
It is the recipe title - don't shoot the messenger.


Cuban-Style Pork & Rice

http://www.eatingwell.com/recipes/cu...pork_rice.html
From EatingWell: March/April 2007

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

10 servings, about 1 1/3 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours
Ingredients

* 1/4 cup paprika
* 1/4 cup lime juice
* 3 tablespoons extra-virgin olive oil, divided
* 2 tablespoons rum, (optional)
* 2 teaspoons minced garlic, plus 2 tablespoons chopped garlic, divided
* 2 teaspoons fresh oregano, chopped
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon ground cumin, cumin
* 1 1/2 pounds boneless pork chops, (3/4-1 inch thick), trimmed, cut into cubes
* 2 cups onion, chopped
* 2 cups arborio rice, or short-grain brown rice
* 2 14-ounce cans reduced-sodium chicken broth
* 1 cup canned diced tomatoes
* 2 tablespoons capers, rinsed
* 1/4 teaspoon saffron threads, (see Note)
* 16 large raw shrimp, (21-25 per pound), peeled and deveined (optional)
* 2 cups frozen artichoke hearts, thawed, or cooked green beans, fresh or frozen, thawed
* 1/2 cup roasted red peppers, cut into strips

Preparation

1. Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice.
4. Preheat oven to 350°F.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque and pink), 10 to 15 minutes more.

[pnoon]

Recipe is as posted from the link.

I made this for dinner tonight. In the oven as I post this.

I used the "optional" rum.
I used short grain brown rice.
I used diced fresh tomato.
I omitted the capers.
I added shrimp.
I used green beans.

Comments to follow after dinner.

[longknocker]

Sounds Delicious, Peter! Thanks!

[jwintosh]

just getting off work.... be there in a few!!

[cort]

Sooo...you wanna pork a cuban? Nancy is gonna kick your a$$


In all seriousness it sounds yummy. I want pics or it didn't happen.

[MarkinAZ]

...C'mon Peter, how long does it take for you to scarf it down?

[CigarNut]

Sound great Peter! Bring some up to Portland for dinner

[pnoon]

It was excellent. However, we both learned that paprika is not always mild. The paprika I bought/used for this dish was a bit hotter than we expected. I enjoyed it but it was a bit too spicy for Nancy. She loved the flavor but the heat was too much for her.

[MarkinAZ]

Sounds delicious Peter. Recipe copied

[bvilchez]

Thanks for the recipe Peter. I'm going to try it possible next weekend.

Or I could just go to the Cuban restaurant in Murrieta.

[CigarNut]

Originally Posted by pnoon

It was excellent. However, we both learned that paprika is not always mild. The paprika I bought/used for this dish was a bit hotter than we expected. I enjoyed it but it was a bit too spicy for Nancy. She loved the flavor but the heat was too much for her.

Was there anything special about the Paprika?

[HollywoodQue]

Thanks Peter, I may try this soon.

[pnoon]

Originally Posted by CigarNut

Was there anything special about the Paprika?

Only that I bought it at a local Indian market. I had no reason to think it would have been hot.

[MarkinAZ]

Originally Posted by pnoon

Only that I bought it at a local Indian market. I had no reason to think it would have been hot.

I was reading a bit on Wikipedia regarding Paprika:

"Paprika can range from mild to hot. Flavors also vary from country to country."

[icehog3]

I think Cuban-Style Pork is overrated. Nicaraguan-Style Pork and Dominican-Style Pork of higher quality and better flavor. Don't be sucked in by the mystique....you are just trying to be a big-shot. You are a considerable Cuban-Style Pork snob.

[mosesbotbol]

* 2 cups arborio rice, or short-grain brown rice

Will feed like 8 people!

[68TriShield]

Omit Capers...good call

[jonumberone]

Originally Posted by 68TriShield

Omit Capers...good call

I was thinking the exact opposite!

Eat what you like, like what you eat

[JDTexan]

Originally Posted by icehog3

I think Cuban-Style Pork is overrated. Nicaraguan-Style Pork and Dominican-Style Pork of higher quality and better flavor. Don't be sucked in by the mystique....you are just trying to be a big-shot. You are a considerable Cuban-Style Pork snob.

That made my morning!

[sobranie10]

Peter this recipe sounds great I will be trying this one.