Where can I find the recipe for spanish roast pork?

Question

If I am correct the name of the recipe is venil

Answer 1

Ropa Vieja



4 pounds skirt steak or flank steak

4 medium onions, coarsely chopped and separated into 2 parts

2 carrots, coarsely chopped

3 celery stalk, coarsely chopped

2 bay leaves

2 tablespoons olive oil

4 garlic cloves, minced

4 jalapenos, minced

2 green bell peppers, seeded and chopped

1 tablespoon salt

10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes

1/2 cup finely chopped parsley leaves

2 teaspoons dried oregano

1/2 teaspoon ground cumin

In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.

When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.

While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.

Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.

Serve with white rice.

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This recipe is popular in the region of Castilla-Leon. Cubes of pork are marinated overnight in a spicy mixture of paprika, garlic and white wine. Then the pork is quickly stir-fried and served with bread and/or fried potatoes. This is a very easy recipe.

INGREDIENTS:

2 lbs Lean Pork, cut into 1 inch cubes

1 Tbsp Hot Paprika

2 Tbsp Sweet Paprika

3 Cloves of Garlic, diced very small or put through a garlic press

1 Cup White Wine

Pinch of Oregano

Pinch of Salt

French-style Bread and/or Fried Potatoes to Accompany

Prepare Meat and Marinate

Place cubes of pork in a large mixing bowl. Sprinkle hot paprika, sweet paprika, oregano and garlic over top. Mix with a wooden spoon or your hands. Add the white wine and mix thoroughly.

Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours.

Cook and Serve

When ready to cook the meat, place 2-3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from refrigerator and fry in

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Spanish-Inspired Grilled Pork Roast

  

2 1/2 pound boneless pork single loin roast 1 1/2 tablespoons paprika

1 1/2 tablespoons dried crushed chipotle chile 1/2 cup sweet sherry (cream sherry or other oloroso sherry)

1/4 cup olive oil 3 crushed garlic cloves

1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

ROASTED PEPPER VINAIGRETTE 2 7-oz. jars roasted sweet red peppers, drained

3 shallots, peeled and thinly sliced 2 tablespoons sherry vinegar

2 tablespoons sweet sherry 1/4 cup olive oil

1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

1/4 cup minced parsley  

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Place roast in large self-sealing bag. In small bowl, whisk together remaining ingredients, pour over pork. Seal bag and toss gently. Refrigerate 8-24 hours, turning bag occasionally.

Prepare a medium to medium-low, banked fire in

covered kettle-style grill (for gas grill, heat only one side). Remove pork from marinade, reserving marinade. Grill pork over indirect heat, basting occasionally with reserved marinade, until internal temperature (measured with a meat thermometer) is 150-155 degrees F., about one hour. Remove pork from grill (discard any remaining marinade) and let roast rest 10 minutes before slicing to

serve.

Roasted Pepper Vinaigrette

Slice drained peppers 1/4-inch thick; toss with shallots in medium bowl. In small bowl, whisk together vinegar, sherry, oil, salt and pepper; drizzle over peppers, toss, add parsley and toss gently. Set aside.

Serves 8, with leftovers

Answer 2

Spanish Pernil Recipe

Time: At least 3 hours

1 pork shoulder, 4 to 7 pounds (or use fresh ham)

4 or more cloves garlic, peeled

1 large onion, quartered

2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon ancho or other mild chili powder

1 tablespoon salt

2 teaspoons freshly ground black pepper

Olive oil as needed

1 tablespoon wine or cider vinegar

Lime wedges for serving.

1. Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.

2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Yield: At least 6 servings.

Answer 3

SPANISH ROAST

3-4 lb. loin or shoulder pork roast

Salt & pepper to taste

1 1/2 c. finely diced celery

1 1/2 c. finely diced green pepper

1 (14 oz.) bottle mild catsup

1 c. pork broth

Black pepper

Cook roast until very tender. Remove and reserve 1 cup liquid. Remove bone and dice meat. Into a 2 quart casserole layer the following:

Meat

Celery + top with catsup & dash of black pepper

Pepper

Repeat to use all ingredients. Make a thick layer of catsup on top. Sprinkle broth over top until casserole is 2/3 full. Bake at 350 degrees for 25 minutes. Reduce heat to 325 degrees for 2 to 2 1/2 hours. (If refrigerated or frozen, start in cold oven.) Serve over rice.