Cuban roast pork

Name: Cuban roast pork
Yield: Serves 6–8
Cuisine: Cuba
Ingredients: 4 tablespoons port or sweet sherry; juice of ½ sweet orange; 2 tablespoons sunflower oil; 6 tablespoons Seville orange juice, or ½ sweet orange juice and ½ lime or lemon juice; 1.5 kg loin of pork, boned, skin removed, rolled and tied; 4 tablespoons sunflower oil; ½ teaspoon coarsely ground black pepper; 4 cloves garlic, crushed; 1½ teaspoons crushed dried oregano; 1 teaspoon ground allspice; 1 teaspoon ground cumin; 1 tablespoon grated sweet orange rind

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

Versions of this dish are found in all the Spanish Caribbean islands and in South America. Sour orange juice is popular as a marinade for meat and fish, and flavourings vary from country to country — thyme, sage and nutmeg might replace oregano and allspice, but cumin is fairly constant.

Ingredients

for the marinade

6 tablespoons Seville orange juice, or ½ sweet orange juice and ½

Americas
Cuba
Dinner
Gluten-free
Caribbean
Spicy

Method

Blend all the marinade ingredients together Put the pork into a dish, pour over the marinade and leave for at least 3—4 hours or up to 24 in the refrigerator. Turn occasionally, rubbing the marinade into the meat.

Preheat the oven to 200°C/400°F/gas mark 6. Wipe the meat