Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Cuban Style Slow-Roasted Pork

Cuban Style Slow-Roasted Pork

Cuban Style Slow-Roasted Pork

Cuban Style Slow-Roasted Pork recipe, brought to you by MiNDFOOD. Winter is well and truly upon us. Embrace the drop in the mercury with this tasty Cuban style slow-roasted pork.

Cuban Style Slow-Roasted Pork

Serves 4

  • 2 oranges, juiced, rind finely grated
  • 3 large limes, juiced, rind finely grated
  • ½ cup soy sauce
  • ¼ cup orange-flavoured liqueur, optional
  • ⅓ cup firmly packed brown sugar
  • 3 garlic cloves, crushed
  • 1 tbsp cumin seeds
  • 2 tsp dried oregano
  • 2 tsp finely ground black pepper
  • ⅓ cup olive oil
  • 1.4 kg pork scotch fillet
  • 1 brown onion, finely chopped
  • 1 green capsicum, deseeded, finely diced
  • 1 tsp cumin seeds, extra
  • ½ tsp saffron threads
  • 1 cup long grain rice
  • 2½ cups chicken stock
  • 1 tbsp plain flour


How to make this Cuban Style Slow-Roasted Pork:

1 Combine ½ cup orange juice, orange rind, 
½ cup lime juice, lime rind, soy, liqueur, sugar, garlic, cumin, oregano, pepper and 2 tbsp olive oil in a large zip-lock bag. Add pork; seal bag and refrigerate overnight.

2 Preheat oven to 160˚C. Remove pork from marinade and place in a non-stick roasting pan. Reserve marinade. Roast pork for 2½ hours or until meat is very tender. Rest, covered, for 10 minutes before slicing.

3 Meanwhile, heat 1 tbsp oil in a deep frying pan over medium heat. Add onion, capsicum and extra cumin. Cook for 8 minutes or until vegetables are tender. Stir in saffron and rice. Add stock and stir until combined. Bring to the boil. Reduce heat to medium-low and simmer for 8 minutes or until craters form in the rice. Cover and remove from heat. Stand for 10 minutes or until rice is tender. Season with salt and pepper.

4 Heat remaining oil in a saucepan 
over medium heat. Add flour and stir until combined. Slowly add reserved marinade, whisking constantly until combined. Stir until mixture comes to the boil. Reduce 
heat and simmer for 3 minutes or until slightly thickened. Strain gravy through a fine sieve. Divide rice between serving plates. Place slices of pork over rice and spoon over sauce. Serve.


For more roast pork recipes visit the links below:

Roast Pork Cutlets with Rhubarb Chutney

Roast Pork Belly with Vegetable and Barley Stew

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney