Escalope of pork with Cuban rice and Black Beans
A traditional Cuban dish.
Servings Prep Time
4servings 30minutes
Cook Time
40minnutes
Servings Prep Time
4servings 30minutes
Cook Time
40minnutes
Ingredients
For the pork
For the rice
Instructions
Method for the rice
  1. Put the garlic on a cutting board and sprinkle 1 tsp of the salt over the cloves.
  2. Leave for a few minutes, crush and set aside.
  3. Heat the olive oil in a large casserole and sauté the bacon until it renders its fat and turns a golden brown colour, stirring to prevent it from sticking to the bottom of the pot.
  4. Add the onion, green pepper, and garlic paste to the bacon and sauté until translucent, about 5 minutes.
  5. Add the 2 tsp of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until the rice is coated in oil.
  6. Add the beans, along with the water and vinegar.
  7. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice.
  8. Allow the covered casserole to sit off the heat until the pork is cooked. Fluff the rice with a fork and serve.
Method for the pork
  1. Place the pork slices between 2 sheets of cling film and flatten with a meat mallet to a thickness of 1 cm.
  2. Dip each one into the flour, the whisked egg and the breadcrumbs to coat.
  3. Heat the oil in a heavy based frying pan and cook the pork escalopes until golden.
  4. Cubans serve the pork and rice with sliced cucumber and fries.
Recipe Notes

Cubans cook from basic ingredients because supermarket culture as we know it does not exist, even in the big cities.

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