Roll_Bones
Master Chef
So they had pork roasts on sale and I got 2 of them. My dad always made it Cuban style with yuca, black beans with not traditional yellow rice, garlic bread, mojo and a tossed salad. I use arugula for the salad. The plantains I bought were not ripe enough so I left them out. To ripe for tostones and to unripe for sautéing.
The first picture is the crispy skin. My favorite thing. I sprinkle mine with crunchy sea salt.
The second is the garlic bread made with fresh/raw garlic, butter and olive oil.
The third is the roast after resting for 30 minutes. It was stuffed with garlic and marinated in my mojo for 3 days in the fridge. I make a paste with raw garlic, rosemary, cumin seeds, oregano, thyme, paprika, 1 lime and olive oil. I also add a good sprinkle of Adobo. I mash everything into a paste in my pestal and mortar. My wife bought me a real nice one for Christmas. Big, heavy and rough on the inside.
Fourth is the final result. The sauce is mojito. Cant have yuca without it.
The first picture is the crispy skin. My favorite thing. I sprinkle mine with crunchy sea salt.
The second is the garlic bread made with fresh/raw garlic, butter and olive oil.
The third is the roast after resting for 30 minutes. It was stuffed with garlic and marinated in my mojo for 3 days in the fridge. I make a paste with raw garlic, rosemary, cumin seeds, oregano, thyme, paprika, 1 lime and olive oil. I also add a good sprinkle of Adobo. I mash everything into a paste in my pestal and mortar. My wife bought me a real nice one for Christmas. Big, heavy and rough on the inside.
Fourth is the final result. The sauce is mojito. Cant have yuca without it.
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