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Pork

Ingredients

Preparation

Steps

Nutritional information

Pork Sancocho Stew

Cut sancocho vegetables into uniform-size pieces.

Beef

Classic Picadillo

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Chop garlic; juice limes (2 tablespoons). Place oil in pan, then add trinity mix; cook 4–5 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in garlic; cook 1–2 minutes until garlic is fragrant.

Add beef, oregano, paprika, salt, and pepper; cook 6–8 minutes, stirring to crumble, until no pink remains and beef is 160°F. Reduce heat to low; stir in tomato sauce, lime juice, olives, raisins, and capers. Cover and simmer 20–25 minutes until sauce has thickened. Serve.

Pernil Al Horno (Dominican-Style Pork Roast)

Juice limes (1/4 cup) and oranges (2/3 cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.

Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.

Increase oven temperature to 375°F. Remove foil and bake 45–60 more minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.

Imge of Locro (Argentine-Style Hominy Stew)

Mixed meats

Veal

Locro (Argentine-Style Hominy Stew)

Rinse lima beans and chickpeas. Place in large bowl and cover with 8 cups water. Soak 8 hours (or overnight); drain.

Chop yellow onion coarsely (2 cups) and chop garlic finely (3 tablespoons). Peel squash, cut in half, and remove seeds; cut into small cubes (3 cups). Cut chorizo into 1/2-inch-thick slices. Cut veal and pork into 1-inch cubes (wash hands).

Preheat large, heavy-bottomed stockpot (or 8-quart Dutch oven) on medium-high 3–4 minutes. Place 1/4 cup oil in pot; season veal and pork with pepper and 1 1/2 teaspoons salt. Place veal and pork (in batches) in even layer in pot; cook 3–4 minutes, turning occasionally, or until browned. Remove meat from pot and set aside; repeat with remaining veal and pork.

Add chorizo to same pot; cook and stir 3 minutes. Add yellow onions and 2 tablespoons garlic; cook and stir 3–4 minutes or until onions are tender. Add tomato paste, cumin, oregano, bay leaf, and remaining 1/2 teaspoon salt; cook and stir 1 minute. Stir in lima beans, chickpeas, veal, and pork. Add remaining 10 cups water; bring to a boil.

Reduce heat to medium-low; simmer 2 hours. Drain and rinse hominy; squeeze lemon for juice (2 tablespoons). Add hominy and squash to pot; cook 25–30 minutes, or until squash and beans are tender and pork and veal are 145°F.

Combine paprika, red pepper flakes, and remaining 1/2 cup oil and 1 tablespoon garlic; whisk to blend. Stir lemon juice into pot. Serve stew topped with green onions and drizzled with pepper flake oil.

Image of Cuban pork with black beans and kale

Cuban Pork - Prep

Cuban Pork - Steps

Black Beans and Kale - Prep

 Black Beans and Kale - Steps

Cuban Pork with Black Beans and Kale

Squeeze orange for juice (1/4 cup); squeeze lemons for juice (1/4 cup).

Cuban Sandwich Casserole

Cut sausage into bite-size pieces (wash hands).

image of Argentinean Steaks and Yellow Rice With Plantains recipe

Steak

Cooking sequence

 Steps- Argentinean Steaks

Steps - Yellow Rice With Plantains

Apron's advice

 Nutritional information

Argentinean Steaks and Yellow Rice With Plantains

Prepare steaks through step 1 and rice through step 1 - 10 minutes

Cook steaks, complete rice and plantains; serve - 10 minutes

Peruvian-Style Steak

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice beef across the grain into thin strips, then place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander; add to bag, seal, and let stand 15 minutes to marinate.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Remove beef from bag (discard marinade); add beef, jalapeños, and cilantro to pan. Cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter. Serve with <a href="/en/recipe/yuca-fries-with-cilantro-avocado-ranch-dip/">Yuca Fries with Cilantro-Avocado Ranch Dip</a>.

Image of red wine and guava-braised short ribs

Red Wine and Guava-Braised Short Ribs

Chop onion, carrots, and celery into bite-sized pieces. Preheat large Dutch oven on medium-high 2–3 minutes. Season ribs with salt. Place oil in pan; cook ribs 4–5 minutes on all sides or until browned.

Stir in remaining ingredients. Reduce heat to medium-low; cover. Simmer 1 1/2–2 hours or until ribs are tender. Serve with your favorite rice dish.