Slow Roasted Adobo Marinated Pernil with Fufu and Gandules Stew

Slow Roasted Adobo Marinated Niman Ranch Pernil with Sweet
Plantain Fufu and Gandules Stew
Chef Carmen Gonzalez of Carmen the Restaurant - Coral
Gables, FL
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

• 1 (5 ½ to 6 pound) Niman Ranch pernil (pork shoulder)

• Marinade:
  
• 1 cup extra virgin olive oil
• ¼ cup chopped garlic
• 2 Tablespoons fresh rosemary
• Salt and fresh ground pepper

• Sweet plantain fufu:
  
• 4 cups water
• ½ teaspoon salt
• 4 ripe plantains
• ¼ pound high fat butter (such as Plugra), chilled and cut in 2-inch squares
• ¼ cup warm heavy cream
• Salt and fresh ground pepper

• Gandules stew:
  
• ¼ cup extra virgin olive oil
• 4 ounces pork tenderloin, small dice
• 1 medium Spanish onion, minced
• 1 medium hot chili pepper, minced (Chef Gonzalez prefers cubanello peppers)
• 3 garlic cloves, minced
• 10 ounces frozen gandules (pigeon peas)
• ½ cup chopped cilantro
• 1 charred tomato, peeled and minced
• 1 bay leaf
• 6 cups chicken stock

Method:
For marinade:
Combine all ingredients in mixing bowl. Rub the pork with
marinade, place in a container, cover and keep in the refrigerator
for at least 48 hours.

For sweet plantain mash:
In a stockpot bring water and salt to a boil. Peel plantains using a paring knife. Cut them first lengthwise removing the
vein from the center of the plantain, then in 4-inch pieces.
Cook until plantains are soft. Drain plantains and pass them
through a ricer. In a mixing bowl combine the riced plantains
with the butter. Whip plantains, slowly adding the heavy cream.
Season with salt and pepper.

For gandules:
In a stockpot set to medium heat, sauté diced pork tenderloin and onion in olive oil until the onions are transparent.
Add the peppers and garlic; cook for two minutes. Add the
gandules, cilantro, tomato and bay leaf, and mix thoroughly.
Add chicken stock and bring to a boil. Season with salt and
pepper, and reduce heat. Continue simmering for another 30–45
minutes or until the gandules are soft. Check for seasoning.

For pernil:
Preheat oven to 350°F. Heat two Tablespoons of oil in a sauté pan on high heat, add the pork and sauté
on all sides until the meat turns golden brown. Remove from
heat and finish cooking in oven for about 3 to 3-1/2 hours,
or until the skin is very crispy, turning pernil every hour.
Remove pork from oven and allow to rest for 5-10 minutes;
slice diagonally.

To serve:
Place ¼ cup of the gandules stew in the center of a large pasta or soup bowl. Mound sweet plantain mash in the
center of the gandules and fan the sliced pernil in front
of the sweet plantain mash. Garnish with a sprig of rosemary.