Caribbean Cookery Secrets by David Daley Gwendolyn Daley

Author:David Daley, Gwendolyn Daley
Format: epub
ISBN: 9780716023142
Publisher: Constable Robinson (eBook)

No. 40 PUERTO RICAN PORK WITH SPANISH RICE & PIGEON PEAS

(NATIONAL DISH: PUERTO RICO)

Most likely to be found in: Puerto Rico, Anguilla.

Alternative Names: Arroz con Gandules and Pernil; Rice and Pigeon

Peas, with Roasted Pork Shoulder.

THE SECRET: A good Sofrito (base cooking sauce) is the secret of this great dish. It is made by combination of crushed garlic, diced onions, sweet peppers and tomatoes which are slowly sautéed or braised in olive oil until the main ingredients form a smooth thick sauce. Alcaparrado is a Puerto Rican Olive & Pepper Mix, which helps to give this dish a distinct flavour.

OTHER BACKGROUND INFORMATION: The crispy rice that sticks to the bottom of the pot is called ‘pegao’ and is highly sought after by Puerto Ricans.

INGREDIENTS (SERVES 6–8):

For Sofrito (Base Cooking Sauce):

1 tsp olive oil

1 medium white onion, chopped finely

1 green bell pepper, chopped finely

4 cloves of garlic, minced

1 × 400g can/tin chopped tomatoes

For Spanish Rice and Pigeon Peas:

3 tbsp oil

2 tbsp Alcaparrado (capers and olives mixture)

1 portion of Sofrito

1 portion of Sazon Con Achiote (seasoned salt/chicken stock cube), optional

1 × 400 g can/tin pigeon peas (brown/green variety) – including water

2 cups/400 g/14 oz long grain rice

2 cups/480 ml/16 fl oz chicken stock

1 tsp ground cumin (geera)

½ tsp fresh/dry coriander (cilantro)

½ tsp fresh/dry oregano

½ tsp salt (to taste)

½ tsp pepper (to taste)

For Roast Pork Marinade:

6 cloves of garlic, crushed

1 tsp salt

½ tsp black pepper

½ tsp oregano, finely chopped

1 meat stock cube (optional)

2 tbsp olive oil

2.25 kg/5 lb pork picnic shoulder*

3 tsp vinegar/lime juice (optional)

(*pork picnic shoulder = pork arm shoulder. This comes from the lower part of the pig’s shoulder.)

METHOD:

Prepare Sofrito (Base Cooking Sauce):

1. Heat the oil in a frying pan.

2. Add the onion and green pepper, then sauté until soft.

3. Add the garlic, chopped tomatoes, and cook for 20–30 minutes on medium heat until the sauce is reduced by 25 per cent.

4. Remove the sauce from the heat and set aside.

Arroz con Gandules Preparation:

1. Add the oil, Alcaparrado, Sofrito and Sazon to a pre-heated medium sized pan, and cook over medium heat for 4–5 minutes.

2. Add the pigeon peas and all the other ingredients (except the salt and pepper), plus enough water to cover the rice by the level of 2.5 cm/1 inch.

3. Add salt and pepper to taste and bring to the boil.

4. Reduce the heat, stir gently with a fork, cover the pan and cook for 30 minutes on low heat (or until the rice is cooked).

Pork Preparation:

Note: The meat should be marinade pork, refrigerated for at least 24 hours before cooking, as in the following Steps 1–8:

1. In a small bowl mix together the crushed garlic, salt, pepper, oregano, stock cube and olive oil.

2. Prepare the pork using vinegar/lime juice (optional). (See: Meat and Fish Preparation – Caribbean Style, page 9.)

3. Remove the excess liquid.

4. Using a sharp knife, remove the fat and skin from the pork shoulder meat, trying to keep it all in one piece, starting at the wide end of the meat and moving towards the narrow end.

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