From My Kitchen
By: Silvia Mayra Gómez Fariñas
Roast pork is a traditional Creole food and very popular with Cubans especially on holidays. It has even been mentioned in literary works. In Cirilo Villaverde’s novel Cecilia Valdés, a 19th century Cuban masterpiece, roast pork is among the various meals that the wealthy Gamboa family brings to the table.
This meat can be prepared in various ways: in a casserole, baked, broiled or on a spike. Nuts, olives and sausage can be added to a roast leg of pork. Usually the leg is either cooked as a casserole or baked.
In the countryside it is very common to barbecue it and in Cuba’s eastern region it is roasted on a spit and stuffed with black beans, another traditional Cuban dish. The party starts when the pig is killed.
Roast Pork Leg Ingredients:
1 pork leg
Shavings of red mangrove tree bark
8 oranges (sour)
10 cloves garlic
1 tablespoon cumin
4 chorizos (sausages)
½ cup of olive
½ cup raisins
salt to taste
Wash, chop and extract the orange juice. Wash and mash garlic. Wash and chop sausages in slices. In a bowl mix the juice, garlic and cumin and add salt.
Place pork leg on a platter. Using a knife, make various cuts in it and pour the marinade over it so that it penetrates well. Leave overnight.
When ready to cook, take the leg and place it on a baking sheet, adding mangrove tree bark shavings on the side, and stuff the cuts with chorizo, olives and raisins. Place in the oven and brush it from time to time with the remaining marinade. Bake until a rod is inserted and comes out clean.
Remove the meat from the oven, place in a dish, garnish with lettuce leaves and bring it to the table, ready to serve.