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Roast Stuffed Pork
(Porco Recheiado)
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| What You Need: |
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¼ cup salad oil
½ teaspoon pepper
1 cup chopped onion
4 - 5 pound pork shoulder, boned
1 garlic clove, minced
½ cup chopped green pepper
2½ cups cold, cooked rice
3 cups diced fresh tomatoes
2 pound whole white onions
2/3 cup sultanas or raisins
6 carrots cut in halves
1 cup sliced ripe olives
Butter
2½ teaspoons salt
1 teaspoon chili powder
Parsley or watercress (optional)
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| How To Cook: |
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1. Heat the salad oil in a frying pan and saute the onion, garlic and green pepper, till tender.
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2. Add the tomatoes, sultanas or raisins, olives, 1½ teaspoons salt, chili powder and ¼ teaspoon pepper, cover and simmer for 5 minutes, stirring occasionally.
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3. Sprinkle the inside of the pork joint with 1 teaspoon salt and ¼ teaspoon pepper.
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4. Toss the cold cooked rice in a bowl with ½ cup of the tomato mixture, then use to fill the pocket in the pork and skewer securely. (Cover the remaining tomato mixture and, set aside.)
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5. Arrange the stuffed pork on a wire trivet in a roasting pan, put into a slow oven (325°F) and roast for 1 hour, then remove the dripping from the pan.
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6. Cover the pork with the rest of the tomato mixture and cover with foil. Continue roasting for 1 - 1½ hours longer; remove the foil.
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7. Meanwhile cook the whole onions and halved carrots till just tender; season and keep warm.
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8. Place the roasted pork on' a large heated platter and remove the skewers. Arrange the buttered, cooked whole onions and carrots around and garnish with parsley or watercress.
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9. Serve with dry boiled rice.
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