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PLANET FOOD |
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TV Shows: Planet Food - Caribbean Recipes
Guava-Mango & White Cheese Stuffed
Roast Pork
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Serving: 4-6 people
Preparation time: 30 minutes
Cooking time: 2 hours
Ingredients
4lb Boston-cut, butt pork loin end
For the adobo seasoning:
8 black peppercorns (whole or ground)
2 garlic cloves, peeled
2 teaspoon oregano
6 teaspoons salt
2 teaspoons cumin
2 tablespoons olive oil
2 tablespoons vinegar
For the stuffing:
3 oz of preserved guava shells without syrup
3 oz of artisanal (Puerto Rican) white cow milk cheese,
coarsely chopped into small pieces
1 whole mango, skinned and pitted, coarsely chopped into
small pieces
For the glaze:
3 ounces of processed guava shells with syrup
3 tablespoons of rum
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For the adobe seasoning:
Combine together well in a mortar and pestle or blender.
For the stuffing:
Mix together in a bowl with a wooden spoon or hands.
For the glaze:
1. Remove skin or excess fat from meat if any. Wash, dry and
season meat with adobo mixed seasoning the night before serving.
Place in refrigerator overnight.
2. With a sharp slicing knife, make central incisions about
½ inch wide in meat until open straight through the
centre of loin. Stuff the incisions with guava, cheese and
mango mix. 3. Puree glaze ingredients in a mixer. Place meat
in large heavy kettle or pot and add glaze. Bring to a rapid
boil. Reduce heat to moderate and cover, for about 1 hours.
4. Remove from stove and place in oven to braise for another
hour, turning meat roll every 20 minutes. Remove meat and
allow to cool slightly. Pour a little extra rum to gravy left
inside pot and pour sauce in a glass skimmer to eliminate
fat.
5. To serve, place meat in a pool of the sauce in serving
platter. Cut meat in slices showing colorful stuffing. Serve
fanned out over sauce and over accompanying stewed rice or
mashed garlic seasoned potatoes or plantain.
Recipe courtesy of Norma Llop
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