Cuban Style Asado Pork with Vino Mojo

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ABOVE: ROASTED GARLIC

Is there anything better than roasted garlic?  I think not.  Well, except for the amazing dishes one can make with roasted garlic.

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I had the pleasure of attending a cookbook demonstration given by Andrea Immer.

Andrea is one of only 14 women in the world who has been appointed Master Sommelier.
She was the first woman ever chosen Best Sommelier in the United States by the Sommelier Society of America. Andrea also became the first appointed Dean of Wine Studies for The French Culinary Institute in New York City, where she graduated with honors from its renowned 600-hour professional culinary program.

In other words, she knows wine and she knows food!

The night I saw her she made a  salmon dish.  Simple to make, yet she matched it with an amazing wine which turned out to be an important “condiment” to her dish.   I was hooked.  I bought the book.  I finally pulled it off the shelf, made a list for the market, and set off to try several dishes.

This past week, I’ve been cooking from her book–Starting with a  “Cuban Style Asado Pork with Vino Mojo”  by Andrea Immer.

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OH MY GOD!  Can you say tender?  Well, this is the most flavorful and tender pork ever!  I will make this again, and serve it to guests.  Only my favorite guests though 🙂

CUBAN STYLE ASADO PORK WITH VINO MOJO

Angelnina’s Notes: Recipe requires 2 days. Roast garlic and shallots first day and marinate overnight. Roast takes approx. 3 ½ hours in oven time.
1 ½ cups Chardonnay or other oak aged white wine
2 large garlic cloves
5 to 6 lb bone-in pork should ( I use boneless and often I use smaller shoulder or butt)
¼ cup freshly squeezed lime juice (about 2 limes)
1 head roasted garlic (see recipe below)
4 roasted shallots (see recipe below)
2 bay leaves , broken
1 Tbsp dried oregano
2 ½ tsp ground cumin
1 ½ tsp kosher salt + more for seasoning
Pinch saffron (opt)
¾ c olive oil or more if necessary

1. Bring wine to boil in small saucepan and reduce by half. Cool to room temperature.

2. Cut the 2 garlic cloves into slivers. Make incisions into the pork with a sharp knife and poke garlic slivers into each.

3. Combine the cooled wine reduction with the lime juice, roasted garlic, bay leaves, shallots, oregano cumin, salt, pepper, and saffron (if using) in a food processor and blend until smooth.. With motor running, pour in ¾ c olive oil in a slow stream to emulsify. Place a plastic ziplock bag , big enough to hold the pork into a large mixing bowl. Put the pork and wine mixture in the bag and close the bag. Let the pork marinate in the fridge overnight, turning the bag occasionally.

4. Preheat the oven to 375. Remove the pork from the bag, reserving the marinade in the refrigerator. Season pork all over with salt and pepper. Place in a Dutch oven or roasting pan, fat side up. Cover and cook in oven for 1 ½ hours. Turn the pork fat side down, pour the reserved marinade over the meat and cook for 1 ½ hours longer or until meat is nearly falling off the bone. Turn the pork back to fat side up and uncover the pan. Increase heat to 375 and cook for 30 minutes to brown the pork. Remove from dutch oven and transfer to a cutting board to rest. Pour the juices from the pan into a gravy separator. The fat will rise to the top and the wine mojo will sink to the bottom. When the fat has separated, spoon it off and discard. Warm the mojo in a saucepan and serve in a gravy boat with the meat.

ROASTED GARLIC AND/OR SHALLOTS

1 head garlic
2 Tbsp olive oil

Preheat oven to 350 degrees. Remove the loose, dry outer layer of skin from the head of garlic. Slice off the top third of the garlic head to expose the cloves, leaving the stem intact.

2. Place the garlic head on a 12” square of aluminum foil and sprinkle with the olive oil. Seal the foil tightly to enclose the garlic. Bake until tender–about an hour. Cool to room temperature inside the foil.

For roasted SHALLOTS, substitute 4 medium shallots, peeled and quartered, for the head of garlic.

Andrea also has a luscious dessert!  It has a silly name, but the taste is intense–not silly at all.  DIVINE.

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This “Banana Pizza” is the SO easy to make.  It would be great to serve to guests because you can make the pizza “crust” ahead of time–it’s simply a flour tortilla, buttered, and fried.  Dip it in a cinnamon and sugar and it’s done!
Before serving you can cut up banana, smother with cinnamon and sugar, cook till carmelized, and then drizzle with melted chocolate.
Oh my gosh, just looking at this again makes me hungry for one.

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