Cuban Dinner

Something I love about my work is that every day I get to cook and taste food from so many different places. If I get a craving for Indian, Thai, Mexican, etc, etc.  I research, play and taste until I reach a balance that I love in a recipe. This week I catered an event with a Cuban theme, a flavor that I enjoy and miss a lot since moving from Miami. The fun started while planning the menu:


Mini Meat Empanadas

Corn Fritters


Roasted Bitter Orange Pork

Shrimp Enchilados

Rice and Beans
Yucca with Mojo


Flan de Queso



Que rico!!   Just by the smells in my kitchen this week, I am sure I gained a couple of kilos! But who is complaining…!


Today I want to share with you the recipe for the entree of my Cuban menu!


Bitter Orange Roasted Pork, serves 6


1.5 kilos pork chuck roast (“aguja”)

8 garlic cloves

1 tablespoon kosher salt

2 teaspoons oregano

1 teaspoon cumin

½ teaspoon pepper

½ cup fresh orange juice

½ cup fresh lime juice

1 cup sherry wine or white wine


Pierce the roast with the help of a sharp knife all over, so the seasoning will penetrate the meat

In a blender mix the garlic, salt, oregano, cumin, pepper and wine. Once everything comes together add the orange and lime juice.  Mix well.

Rub the meat with the marinade and leave from 4-24 hours in the refrigerator. Turning the roast every few hours in the marinade.

Remove the meat from the refrigerator 1 hour before roasting.  Preheat the oven at 220 centigrade for about 20 minutes

Remove the roast from the marinade and pat dry, save marinade.  Place on a roasting pan and roast for about 20 minutes.  Remove from oven, cover with marinade and continue roasting at 160 centigrade for about 50 minutes, basting every 15 minutes.

Let rest for about 10 minute while you reduce the sauce.

Serve the bitter orange roast pork with some of the sauce and a side of rice and beans


Enjoy and let me know what you think!!!