Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sour Orange | 1 medium (131g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole pig, 20 lbs., emptied and clean
- Sour oranges (naranjas agrias)
- garlic
- oregano
- salt & pepper
Directions
The day before, you have to marinate the pig. If you have extra space in your refrigerator, it is best to do it 2 days before. The pig should be clean, and opened in half through the belly. Place the pig in a large roasting pan. Rub the insides with a lot of chopped garlic, oregano, and salt to taste. Squeeze enough sour oranges and "bathe" the pig with the juice. Cover with foil paper and keep in the refrigerator.
The morning you want to roast the pig, dig a hole in the ground large enough to fit the pork. Cover the ground well with banana leaves (to avoid getting the pig dirty) and place the pig inside. Cover with more banana leaves, one or two metal sheets (hojas de zinc) large enough to cover the hole completely. Build your fire on top of the metal sheets with wood. Depending on the size of the pig and the heat, it should take around 9 to 10 hours to cook. Test for doneness by pricking the thigh with the point of a knife, if the liquid runs clear, the meat is done.
Cuban Style Roast Pork is traditionally served with Arroz Congri (Red Beans with Rice) and Yuca con Mojo (Boiled Yucca with Garlic Sauce).
Category:Panamanian Recipes
Category:Panamanian Meat Dishes