Lechon with Nouve Latino Rice

Menu Part: 
Cuisine Type: 

With two different types of beans and healthy vegetables, this dish is full of flavor and color.


1 tbsp. freshly chopped oregano
¼ cup white wine vinegar
1 cup chopped garlic
2 tbsp. Spanish paprika
⅓ cup canola oil
1 tbsp. kosher salt
½ cup balsamic vinegar
½ cup white wine vinegar
1 ½ tbsp. freshly chopped oregano
1 bunch parsley leaves minced
1 small bunch cilantro roughly chopped
2 cups canola oil
4 lb. prime pork loin or shoulder

Nouve Latino Rice
3 tbsp. canola oil
1 onion, chopped
3 garlic bulbs chopped
1 green pepper, chopped
1 red pepper, chopped
1 carrot, diced
1 ripe green plantain, sliced
1 sweet potato, diced
2 oz. cilantro, chopped
1 tbsp. saffron
1 tbsp. paprika
1 Roma tomato, diced
½ cup tomato sauce
1 ½ tsp. salt
2 fresh tomatillos
3 ½ cups water
1 cup Northern beans
12 to 14 oz. pigeon peas 
2 cups cooked rice


  1. Mix ingredients in bowl to create Lechon marinade; rub marinade over pork loin and refrigerate overnight.
  2. Season pork with salt to taste; add three cups of salted (one tablespoon) water, then cook pork loin on rack at 350°F for between 30 and 40 minutes, or until internal temperature reaches 145°F.
  3. Slice seasoned pork loin thinly or pull it and top with bed of Nouve Latino Rice.

Nouve Latino Rice

  1. Heat pot, and add oil, onion and garlic. Add remaining ingredients except rice and cook until potato and plantain are halfway tender.
  2. Add 2 cups of cooked rice and simmer 15 to 20 minutes. Fold carefully, cover pan and cook on medium heat for 15 to 18 minutes.
  3. Let stand for 5 minutes.

Recipe by Bosch LLC (Southern Foodservice Management Inc.), Broadview, Ill.

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