Pedro Monzón is the Cuban Ambassador in Australia. When he was 13 years old, he lived in the mountains of Sierra Maestra, the cradle of the Cuban Revolution. He says that when one year after returning from the mountains, he had become a man. During that year, he learned many things, including cooking to survive. Here, he shares a recipe for Cuban pork.
- 3 bitter Seville oranges (see Note) (or use 2 oranges, 1 lemon and 1 lime), juiced
- 1 tbsp fresh oregano
- 2 cloves garlic, finely minced
- 1 kg rolled and tied pork loin roast, skin scored
- ½ tsp freshly ground black pepper
- ¼ cup (60 ml) olive oil
- steamed rice, simmered black beans, plantains and salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Marinating time 12 hours or overnight
Standing time 2 hours
In a bowl, whisk together the citrus juice, oregano, garlic and pepper. Pierce the meat side a few times with a thin knife. Add the pork, marinating on the meat side only, leaving the skin side dry. Cover and refrigerate to marinate for 12 hours or overnight.
Remove the pork from the refrigerator 2 hours before cooking to come to room temperature. Preheat oven to 180˚C.
Remove the pork from the marinade and season to taste, making sure the skin is well salted. Pour the oil into a large frying pan and place over medium-high heat. Fry the pork until browned lightly all over and crackling is starting to form, place on a lined baking tray and roast for 45-60 mins, or until just cooked in the centre.
• Seville oranges are only in season and available for a short time, so use suggested alternative when necessary.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.