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Ingredients
- 1 whl head garlic
- 2 Tbsp. grnd annatto (achiote)
- 2 tsp grnd cumin Salt, freshly grnd pepper
- 1 c. white vinegar
- 3 lb shoulder of pork, cut into 2 inch cubes
- 2 Tbsp. lard or possibly vegetable oil Juice of 1 Seville (bitter) orange, or possibly 1/4 c. orange juice
- 1 1/2 lb sweet potatoes
Directions
- Peel the garlic cloves and reduce them to a puree in an electric blender with the annatto, cumin, salt and pepper to taste, and vinegar. put the pork pcs into a large bowl and pour the garlic marinade over them, mixing well. marinate overnight in the refrigerator, covered . Strain, reserving the marinade. Pat the pork cubes dry with paper towels. Heat the lard or possibly oil in a large skillet and saute/fry the pork pcs till golden all over, transferring them to a casserole as they are done. pour the reserved marinade over the pork, add in the orange juice, cover, and cook over very low heat till the meat is tender, 1 1/2 hrs. If the meat seems to be drying out, add in a little water; 3-4 Tbsp. will probably be sufficient. There should be very little gravy when the dish is finished.
- peel the sweet potatoes and cut them into slices about 3/4 inches thick. Cook in boiling salted water till tender, 15-20 min. Drain.
- To serve , heap the pork in the center of a large warmed platter and surround with the sweet potato slices moistened with a little of the meat gravy. White rice is another traditional accompaniment to this dish.
- Ortiz
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