Somehow I keep reading articles that point to my imminent, impending death. For example, I stumbled upon “5 Foods That Can Trigger a Stroke” and before realizing what the article was really about, I was getting hungry for some of my all-time favorite foods: bacon, doughnuts, red meat, chips, you get the idea. (You’re welcome for adding the link for your fearful viewing pleasure.)
Health concerns freak me out. It seems like no matter how healthy you try to be,
you will die YOU WILL DIE because of something you could’ve done better. (My original intention was not to turn this post into a morbid one, but, alas.)
One of my absolute weaknesses is steak. I love me a hunk-a-good steak done medium, thankyouverymuch. I especially love it because I can’t seem to make it at home as delicious as restaurants can, so it feels extra special to order it when I’m eating out.
This recipe for roast pork is a fantastic alternative to the red meat dilemma. It’s just as delicious and tender as a good steak, and it makes a large enough portion to serve at a holiday dinner or to save some leftovers.
I’ve been eating this roast pork since I was a kid at my abuelita’s house. It’s a classic meat served with Puerto Rican holiday meals. So enjoy, from my family to yours.
The day before cooking, mix together your marinade of vinegar, oil, garlic, oregano, and salt.
Score the meat in diagonal diamond shapes.
Rub the marinade onto the pork and into the grooves. Marinate in the refrigerator overnight or at least for a few hours before cooking.
Cook on low heat for a few hours, testing the doneness with a meat thermometer.
6 cloves garlic, peeled and chopped
1 tablespoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons white vinegar
3 tablespoons salt
4 pound leg of pork (or pork loin)
The day before roasting, prepare the marinade by mixing together the peppercorns, garlic, oregano, olive oil, vinegar, and salt in a small bowl or with a mortar and pestle. Remove any extra fat from the roast, then score the roast with a sharp knife in diagonal lines to form diamonds. Rub the marinade over both sides of the roast and into the grooves. Refrigerate overnight or for a few hours before roasting.
Remove the roast from the refrigerator 30 minutes before ready to cook. Preheat the oven to 325 degrees F. Drain any liquid that may have seeped from the meat, and pour it back over the top of the meat before roasting. Roast meat for about 45 minutes per pound for a total of 3 hours. Check meat for doneness with a meat thermometer. Meat should be 170 degrees F.
Adapted from Puerto Rican Cookery