Pork Pernil, Peas and Plantains

Roasted pork shoulder with Puerto Rican style rice and peas with fried sweet plantains garnished with cilantro

By: Kalet Garcia-Torres, Signature Chef

Prep Time: 8 to 24 hours
Cook Time: 4 hours

RECIPE
REVIEWS (1)

Servings:

Yield: 4 Servings

Ingredients:

Pork Pernil:
1 1/2 pounds fresh pork shoulder
1 1/2 teaspoons canola oil
2 1/2 teaspoons minced fresh garlic cloves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
3/4 teaspoon kosher salt, divided
4 teaspoon chopped fresh cilantro

Sofrito Sauce:
1 1/2 Tablespoons seeded & diced green peppers
2 teaspoons seeded & diced red peppers
2 teaspoons seeded & diced Anaheim chile peppers
1 Tablespoon diced yellow onion
1/4 teaspoon chopped fresh garlic cloves
1 1/2 chopped fresh cilantro

Rice & Peas:
1 1/2 teaspoons canola oil
1 slice raw bacon, diced
2/3 cup raw medium grain white rice
2 Tablespoons canned tomato sauce
3/4 teaspoon drained capers
2 stuffed olives, cut in half
1/2 cup frozen green peas
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup and 1 Tablespoon water

Fried Sweet Plantain:
1 medium ripe plantain, peeled & sliced thin on the bias
Frying Oil
1/4 teaspoon kosher salt

Allergens:

Nutritional Information

Directions:

To Prepare Pork Pernil: Place pork on cutting board, fat side up. Using a sharp knife, cut fat away from meat in one piece leaving one side hinged. Place pork in a baking pan. Make 1″ slits widthwise on top and sides of pork. In a stainless-steel bowl, combine oil, garlic, oregano, pepper and 1/4 teaspoon salt. Evenly season inside incisions with garlic mixture. Fold fat over seasoned meat. Using a knife, cut 1″ slits widthwise into top of fat. Season fat with second 1/2 teaspoon salt. Cover pork with plastic wrap. Place in refrigerator for 8 to 24 hours to marinate. Cover pan with aluminum foil. Seal tight and place in a preheated 400-degree Fahrenheit oven for 1 hour. Reduce heat to 300 degrees F. Cook pork for 1 hour. Remove foil. Cook for an additional 2 hours or until skin becomes crispy and fork tender and pork is cooked through. Remove meat from pan reserving pan juices. Let rest for 15 minutes before transferring to a cutting board. Remove fat from pork. Cut into 1”x2” pieces. Reserve for service. Slice meat into 1″ x 1″ squares. Skim fat from pan juices and pour over meat. Serve while hot.
To Prepare Sofrito Sauce: In a food processor or blender, combine all ingredients. Process until smooth. Place in refrigerator until ready to use.
To Prepare Rice & Peas: Heat oil in a pot over medium-high heat. Add diced bacon. Saute until lightly browned. Remove bacon from pot. Do not drain fat. Add sofrito and stir for 3 to 5 minutes. Add rice. Cook, stirring for 5 minutes, to coat rice and allow to toast. Add tomato sauce, capers, olive halves, peas, salt and pepper. Stir to combine. Add water. Bring to a boil. Reduce heat to a low simmer. Cover and cook for 35 minutes or until rice is tender and liquid is fully absorbed. Fold in cooked bacon. Serve hot.
To Prepare Fried Sweet Plantain: Heat oil to 325 degrees F. in deep fat fryer or skillet. Deep fat fry until crisp. Drain on paper towels. Season with salt.
To Plate Pork Pernil, Peas and Plantains: Divide rice and peas into 4 portions. Place 1 serving in center of each plate. In order, top center of rice with: 4 oz pork with 1-piece pork skin, 2 oz fried plantains, 1 tsp chopped cilantro. Enjoy immediately.