El Borincano
Transport your taste buds straight to Puerto Rico with *El Borincano*, a vibrant, flavor-packed dish that brings the island’s culinary traditions to life. Featuring succulent roasted pernil (pork shoulder) marinated in a zesty blend of garlic, adobo, oregano, and fresh lime juice, this recipe delivers bold, savory flavors in every bite. The pernil is paired with aromatic sofrito-infused arroz con habichuelas (rice with red beans), a staple of Puerto Rican cuisine, and golden, twice-fried tostones for a crisp, satisfying crunch. Garnished with a sprinkle of fresh cilantro, this hearty meal is perfect for family dinners or special occasions. With a slow-roasting technique for tender meat and traditional frying methods for tostones, *El Borincano* is an irresistible celebration of authentic Puerto Rican flavors and textures.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (pernil)
- 6 pieces Garlic cloves
- 3 tbsp Olive oil
- 2 tbsp Adobo seasoning
- 1 tsp Ground black pepper
- 1 tsp Dried oregano
- 2 tbsp Fresh lime juice
- 1 cup Sofrito
- 2 cups Medium-grain rice
- 3 cups Chicken stock
- 1.5 cups Red kidney beans (cooked or canned)
- 2 pieces Green plantains
- 2 cups Vegetable oil (for frying)
- 1 tsp Salt
- 0.25 cup Cilantro (for garnish)
Instructions
1. Prepare the pernil: In a small bowl, mix olive oil, crushed garlic, adobo seasoning, black pepper, dried oregano, and lime juice to form a marinade.
2. Using a sharp knife, make small slits in the pork shoulder and rub the marinade evenly into the meat, ensuring the marinade penetrates the slits. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat oven to 325°F (165°C). Place the marinated pork shoulder in a roasting pan and cover with aluminum foil. Roast for 3 hours, basting occasionally with its juices. In the last 30 minutes, uncover the pork to allow the skin to crisp up.
4. While the pork is roasting, prepare the rice: Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add the sofrito and cook until fragrant, about 2 minutes.
5. Add the rice to the pot and toast for 1 minute, stirring frequently. Pour in the chicken stock and season with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and fluffy.
6. Heat the kidney beans in a small saucepan over low heat, adding a splash of water if needed to prevent sticking. Season with salt to taste.
7. Prepare the plantains: Peel the green plantains and slice them into 1-inch thick rounds. Heat the vegetable oil in a frying pan over medium-high heat. Fry the plantain slices until golden brown, about 2 minutes on each side, then remove and drain on paper towels.
8. Using the bottom of a glass or a tostonera (plantain press), gently flatten each fried plantain slice into a disk. Return the flattened plantains to the oil and fry again until crispy, about 1 minute. Drain on paper towels and sprinkle with salt.
9. To assemble the dish, serve a generous portion of arroz con habichuelas (rice with beans) alongside a slice of roasted pork shoulder. Add a few tostones (fried plantains) to the plate and garnish with fresh cilantro.
10. Serve hot and enjoy the authentic flavors of Puerto Rico!
Nutrition Facts
Calories |
9658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 791.1 g | 1014% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 7110 mg | 309% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 41.7 g | ||
| Protein | 350.1 g | 700% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 7791 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
