Lechon with Nouve Latino Rice
| Serves | 4 |
|---|---|
| Ingredients | Beans, Pork, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
With two different types of beans and healthy vegetables, this dish is full of flavor and color.
Ingredients
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
Steps
- Mix ingredients in bowl to create Lechon marinade; rub marinade over pork loin and refrigerate overnight.
- 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.
- Slice seasoned pork loin thinly or pull it and top with bed of Nouve Latino Rice.
Nouve Latino Rice
- Heat pot, and add oil, onion and garlic. Add remaining ingredients except rice and cook until potato and plantain are halfway tender.
- 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.
- Let stand for 5 minutes.
Recipe by Bosch LLC (Southern Foodservice Management Inc.), Broadview, Ill.