chef in CIA kitchen carving a roasted pig

Ingredients

  • 1 cup fresh orange juice
  • 1/2 cup brown cane vinegar
  • 1/3 cup rapadura (organic raw sugar)
  • 1/4 cup kosher salt
  • 1/4 cup ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 2 tablespoons colorau (paprika)
  • 2 tablespoons ground cumin
  • 40 cloves garlic, minced
  • 1 (12-15 pound) bone-in, skin-on pork leg

Directions

  1. Mix orange juice, vinegar, rapadura, salt, pepper, oil, oregano, colorau, cumin, and garlic in a bowl; set marinade aside.
  2. Place the pork in a roasting pan. Using a paring knife, cut 1-inch slits all over the pork.
  3. Pour marinade over pork and refrigerate for least 6 hours, turning the pork i the marinade every few hours.
  4. Preheat the oven to 350°F. Roast the pork, basting with marinade every 30 minutes, until it reaches an internal temperature of 190° and is fork tender, about 5 hours. Let rest for about 20 minutes before slicing and serving.

Farofa Natalina

Ingredients

  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1 medium onion, chopped
  • 1/2 cup cooked chopped bacon
  • 2 eggs, beaten
  • 2 cups of manioc flour (cassava flour)
  • 1/2 cup raisins
  • Parsley and chives

Directions:

Directions

  1. Heat the oil in a skillet over medium heat. Add the garlic and onion and cook until the onion is translucent, about 4 minutes.
  2. Add the bacon and eggs, and cook, stirring constantly, until the eggs are scrambled.
  3. Add the flour gradually and stir.
  4. Add the raisins, parsley, and chives.

CIA FOODIES


Roasted Leg of Pork with Christmas Farofa (Pernil de Porco Assado com Farofa Natalina)

chef in CIA kitchen carving a roasted pig

Farofa Natalina

Directions:

Ingredients

  • 1 cup fresh orange juice
  • 1/2 cup brown cane vinegar
  • 1/3 cup rapadura (organic raw sugar)
  • 1/4 cup kosher salt
  • 1/4 cup ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 2 tablespoons colorau (paprika)
  • 2 tablespoons ground cumin
  • 40 cloves garlic, minced
  • 1 (12-15 pound) bone-in, skin-on pork leg

Directions

  1. Mix orange juice, vinegar, rapadura, salt, pepper, oil, oregano, colorau, cumin, and garlic in a bowl; set marinade aside.
  2. Place the pork in a roasting pan. Using a paring knife, cut 1-inch slits all over the pork.
  3. Pour marinade over pork and refrigerate for least 6 hours, turning the pork i the marinade every few hours.
  4. Preheat the oven to 350°F. Roast the pork, basting with marinade every 30 minutes, until it reaches an internal temperature of 190° and is fork tender, about 5 hours. Let rest for about 20 minutes before slicing and serving.

Ingredients

  • 3 tablespoons olive oil
  • 2 garlic cloves
  • 1 medium onion, chopped
  • 1/2 cup cooked chopped bacon
  • 2 eggs, beaten
  • 2 cups of manioc flour (cassava flour)
  • 1/2 cup raisins
  • Parsley and chives

Directions

  1. Heat the oil in a skillet over medium heat. Add the garlic and onion and cook until the onion is translucent, about 4 minutes.
  2. Add the bacon and eggs, and cook, stirring constantly, until the eggs are scrambled.
  3. Add the flour gradually and stir.
  4. Add the raisins, parsley, and chives.

Copyright © 2022 The Culinary Institute of America

One Comment

  1. Would you have better slicing results at 183 deg Instead of 190❓More from a uniformity standpoint❓ Thanks

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