Ingredientes para cantidad-de-porciones:

skin pork

1

whole skin of pork, cleaned, ½-inch thick and large enough to cut into an 18- by 24-inch rectangle. (Ask your butcher to prepare it.)

baking soda

1 teaspoon

baking soda

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3 pounds

pork, cut in ½-inch dice

scallion

1 cup

minced scallion

garlic

2

cloves garlic, minced

cumin

½ teaspoon

ground cumin*

salt

1 teaspoon

salt

rice

1 cup

white rice, cooked with 2 cups of water

peas

1 cup

green peas, cooked

potatoes

2 cup

raw diced red potatoes, ½-inch dice

pork fat

2 tablespoons

pork fat

scallion

3 cups

minced scallions

garlic

8

cloves garlic, minced

cumin

1½ teaspoons

ground cumin*

salt

1 teaspoon

salt

turmeric

1 teaspoon

color* or turmeric

pepper

1 teaspoon

pepper

tomatoes

4 cups

peeled and diced tomatoes

oranges

2

sour oranges, for baking

  1. 1 whole skin of pork, cleaned, ½-inch thick and large enough to cut into an 18- by 24-inch rectangle. (Ask your butcher to prepare it.)

  2. 1 teaspoon baking soda

Pork Meat and seasoning

  1. 3 pounds pork, cut in ½-inch dice

  2. 1 cup minced scallion

  3. 2 cloves garlic, minced

  4. ½ teaspoon ground cumin*

  5. 1 teaspoon salt

  6. 1 cup white rice, cooked with 2 cups of water

  7. 1 cup green peas, cooked

  8. 2 cup raw diced red potatoes, ½-inch dice

Guiso

  1. 2 tablespoons pork fat

  2. 3 cups minced scallions

  3. 8 cloves garlic, minced

  4. 1½ teaspoons ground cumin*

  5. 1 teaspoon salt

  6. 1 teaspoon color* or turmeric

  7. 1 teaspoon pepper

  8. 4 cups peeled and diced tomatoes

  9. 2 sour oranges, for baking


Instrucciones:

    DAY 1

  1. Rub baking soda all over the pork skin. Remove the excess fat with a sharp knife. Refrigerate overnight or at least one hour.

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  2. DAY 2

  3. Wash the skin well to remove all the baking soda. Place the skin in a large pot of boiling water and cook until it has softened and is easier to bend and handle, about 15 minutes. Discard the cooking water.

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  4. Fold the skin in half, and with a large needle and butcher's twine, sew two of the open sides to make a sort of pillow case or bag with one side still open. Set aside to fill later.

  5. In a large bowl place the pork, scallion, garlic, cumin*, and salt. Mix well and set aside until ready to fill the bag.

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  6. Prepare the guiso: In a large sauté pan or caldero* over medium-low heat, melt the pork fat, and sauté the scallions, garlic, cumin*, salt, color, and pepper for 5 minutes. Add the tomatoes and cook for 20 to 25 minutes more; set aside.

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  7. In a very large bowl or pan, mix together the raw seasoned pork, rice, peas, potatoes and guiso; mix them all together.

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  8. Fill with the pork skin bag with this mixture, and sew the end shut.

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  9. If you have leftover mix, place it in a baking dish and cover it with foil or wrap it in plantain leaves.

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  10. Preheat the oven to 325º F.

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  11. Place the filled pork bag in a baking dish. Rub all over with half of a sour orange.

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  12. Cover and bake for 1½ hours.

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  13. Uncover, turn, rub with more orange, re-cover, and bake another 1½ hours.

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  14. Turn again and rub the second orange over the pork bag.

  15. Remove the foil, increase the heat to 475º F and cook for 10 to 15 minutes more on each side or until the skin bursts with bubbles and is really crispy.

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  16. Let rest for 30 minutes. Carve and serve.

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