Check out this hearty, slow-cooked Cuban pork recipe with flavoursome rice and beans. This easy zingy pork will soon become a firm family favourite
- Boned and rolled leg of pork 2.5kg, skin scored
- Onions 2, thickly sliced
- Vegetable oil 1 tbsp
- Sea salt flakes
- Coriander a bunch, leaves picked to serve
- Little Gems 3, cut into chunky pieces and tossed with the juice of 2 limes
- Garlic 8 cloves, chopped
- Coriander a small bunch, leaves picked
- Mint a small bunch, leaves picked
- Bay leaves 3, crushed
- Ground cumin 1 tbsp
- Dried oregano 1 tbsp
- Dried chilli flakes 1 tsp
- Sea salt 1 tsp
- Black peppercorns ground to make 1 tsp
- Oranges 4, zested and juiced
- Limes 4, zested and juiced
RICE AND BEANS
- Olive oil 1 tbsp
- Onion 1, finely chopped
- Green pepper 1, chopped
- Garlic 2 cloves, finely chopped
- Thyme 3 sprigs, leaves picked
- Dried oregano ½ tsp
- Red wine vinegar 2 tbsp
- Basmati rice 300g
- Black beans 400g tin, drained and rinsed
- Chicken stock 600ml
Put all of the ingredients for the marinade into a food processor and whizz until smooth. Put the pork into a dish, pour in the marinade, rub it into the surface of the meat but avoid the skin. Cover and marinate for at least 4 hours but preferably overnight. Remove from the fridge an hour before cooking.
Heat the oven to 220C/fan 200C/gas 7. Put the pork into a roasting tray skin-side up on top of the sliced onions. Pour any marinade into the tray around the pork with 200ml of water, drizzle the oil over the skin, season generously with sea salt flakes and cook for 45 minutes or until the skin is starting to crisp.
Reduce the heat to 160C/fan 140C/gas 3 and cook the pork for 3 hours until meltingly tender. If there isn’t crackling after this time, turn the heat back up to 200C/fan 180C/gas 6 and cook until crisp. Remove the pork to a plate, cover with foil and rest for 30 minutes. Pour the sauce from the tray into a jug, skim the fat, then pour into a small pan to keep warm.
For the rice and beans, heat the olive oil in a pan and add the onion and green pepper with some seasoning. Cook for 5 minutes until soft, then add the garlic, thyme and dried oregano, and cook for a minute. Add the red wine vinegar, rice and beans, and stir until fully coated in the oil. Pour in the stock, cover with a lid and cook over a medium heat for 12 minutes – the stock should evaporate and the bottom of the rice will get slightly crispy.
Serve the pork shredded into big pieces with the rice, sauce, scattered with coriander and the Little Gems dressed with lime juice.