This morning was such a time. I received this recipe, for Cuban-style slow-roasted pork which I will definitely be making, just as soon as I can. The ingredients are pretty standard 'all-in-the-pantry' supplies, excepting perhaps saffron and orange liqueur. Well, I'd suggest invest in a wee box of saffron, 'cause it lasts ages and most recipes only require a tiny amount, and the liqueur - if you like grand marnier or cointreau, grab some and use a little in this recipe. If you don't, just leave it out - I will be - and use the juice of one more orange.
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
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
- 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.
- 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.
- 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.
- 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.