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



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