How do you make the spanish dish Penne (roast pork) and rice and beans?

Question

I love to order penne when I go to the spanish resturant and I wish that I could make it at home. Does anyone have a recipe for me to make the roast pork and rice and beans? and also i love plaintains but when i make them fried they taste dry how do I make them the way they do at the resturant?

Answer 1

Penne is a kind of pasta

http://www.istockphoto.com/file_thumbvie...

Answer 2

Yes Im Hispanic and there is not such thing as Penne in Spanish food, I belive you are referring to Pernil which IS Roast Pork. It is basically a Paella but with pork instead of chicken.

There are many recipies online:

http://www.columbusfoodie.com/2006/09/24...

as far as the platains, you have to buy the right riped kind. For the toasty ones that are smashed, they are called TOSTONES. And you but a little bit of salt after you cook them. The platain has to be green so it can cook correctly.

There are also AMARILLOS which are made from platains also, but they have to be yellow. These taste sweeter and end up being gooey. You do not have to put salt on them after cooked.

Here is a recipe online:

http://allrecipes.com/Recipe/Puerto-Rica...

Good luck! enjoy!

Answer 3

As far as I know the dish calls PERNIL (not Penne) Penne is a pasta.

Pork shoulder

Salt

Pepper

1 bulb of garlic

Olive oil

Onion powder

1 packet of Sazon

Put the pork in a stock pot, or one large enough to be able to fit the pork shoulder with room. Cover it with salted water and let it sit overnight in the fridge.

The next morning, prepare the seasoning you’re going to rub on the meat. Using a mortar and pestle, smash a few cloves of garlic. I use quite a few, but you can smash up as much or as little as you want depending on your likeness for it. Once the garlic is mashed into a paste, add a few tablespoons of olive oil, along with the salt, pepper, onion powder and Sazon. Mix it well. Now, take the pork out of the water and place it in a large bowl. Using a knife, stab lots of holes all over the meat. Have fun with it! Just make sure there are plenty of holes in the meat, they’re going to be your "flavor pockets" in a minute, plus it’ll help the pork cook more thoroughly.

Here’s where you get your hands dirty. With your hands, rub the mixture all over the meat, getting the mixture into the stab wounds. Once you’ve thoroughly coated the pork, put it back in the large bowl, cover the bowl with aluminum foil and put in the fridge again. Let it marinate for at least 1 hour. You’d be totally fine with going to work and leaving it in the fridge to sit until you get home.

After it’s had a chance to soak up all of the flavors, put it in a roasting pan, cover it with tin foil and put it in a 275 to 300 degree F oven, for approximately 15 minutes per pound. When it’s about ¾ of the way done, take off the tin foil to let it brown and crisp.

Serve with rice and pinto beans