Recipe by the late Cuban cook author Mary Urrutia Randelman
("Memories of a Cuban Kitchen" - Wiley, $19.95)
Serves 8
Ingredients:
1 (4- to 5-pound) boneless pork loin, cut with a lengthwise pocket
for stuffing
Salt and freshly ground pepper to taste
pound ham steak, cut in 1/2-inch chunks
1 cup pitted prunes
1½ cups firmly packed dark brown sugar
2 (7-ounce) bottles Malta Hatuey
Parsley sprigs for garnish
Directions:
Heat the oven to 350°. Season the roast liberally inside and out
with salt and pepper and stuff the pocket with alternating layers
of ham and prunes, using the handle of a wooden spoon to push the
stuffing into the meat. Tie the roast with kitchen twine and place
in a shallow baking pan.
In a small bowl, combine the sugar and malta and pour the mixture
over the roast. Set the baking pan on the middle oven rack and
roast, uncovered, 2 to 2½ hours (25 to 30 minutes per pound), to an
internal temperature of 160°, turning to brown all sides of the
meat and basting often.
Allow the finished roast to stand, covered with aluminum foil, 15
to 20 minutes before carving it into thin slices. Arrange the meat
on a serving platter, spoon the pan juices over and sprinkle with
parsley.
You need to be a member of Hispanic Kitchen to add comments!
Join Hispanic Kitchen