Скачать или смотреть Making Puerto Rican Lechón asado and Arroz con gandules for My Korean Parents

Stone Bowls: https://amzn.to/4jGKvcz
Weber Grill: weberinc.sjv.io/yZRPov
Rotisserie attachment: weberinc.sjv.io/MKXvE3
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Lechón asado Recipe
1 suckling pig (about 11 LB)
10 garlic cloves, crushed
4 TBS sea salt
4 TBS dried oregano
1 tsp black pepper
5 garlic cloves, sliced for meat pockets
1/2 cup Achiote oil for basting
Natural Hardwood Charcoal
Roasting pan to catch tripping
Grill and Rotisserie accessory

1. Defrost suckling pig for 2 days in refrigerator.
2. Use a sharp tool (fork, skewer, or needle tenderizer) to poke numerous shallow holes only into the skin.
3. Create meat pockets in lower legs (pork hock and ham), upper legs (pork shoulder and loin), and chest. Using a sharp knife, make several deep incisions (about 1-2 inches deep).
4. Use a mortar and pestle to grind garlic cloves, sea salt, oregano, and black pepper to make a marinade paste.
5. Rub the garlic paste through all the incisions, meat pockets, and over the entire surface of the pork.
6. Place pork in the refrigerator to marinate overnight.
7. Insert the main spit rod through the cavity, starting at the rear and exiting through the mouth. Secure with Forks by pushing them deep into the shoulders and rear leg joints. Truss tightly with butcher’s twine in 2 inch intervals.
8. Pat dry.
9. Place pork on the Rotisserie grill and heat up to 350F. Place a disposable aluminum drip pan directly underneath the pork on your rotisserie grill.
10. Make more hardwood charcoal every 30 minutes to maintain the temperature.
11. Cook approximately 3 to 3.5 hours until the internal temperature reaches 180F-190F.Bast the pork every hour with achiote oil.
Cover legs, ears with aluminum foil
12. Raise temperature to 375F-400F by adding more charcoal for the last 15-30 minutes for golden, crackling skin.
13. Rest and Serve: Remove the pork from the oven and let it rest for at least 30 minutes before carving or shredding. This allows the juices to redistribute for a tender result.

Aroz con Gandules Recipe
3 cup Arroz Rico medium grain rice
3 TBS Achiote oil
8 OZ Smoked cooked ham (Jamón de cocinar)
1/2 cup Homemade sofrito
1/4 cup Tomato sauce (spanish style)
1.5 tsp Home made sazón (or 1 commercial packet)
1 tsp Home made adobo seasoning
1/2 cup Alcaparrado (olives and capers) - about 20 olives
8 oz freshly boiled pigeon peas
4.5 cup chicken broth or water
2 Fresh bay leaves
1 tsp salt
black pepper to taste

1. Wash pigeon peas and soak overnight.
2. Boil pigeon peas for 20 minutes until tender.
3. Rinse in cold water.
4. Wash Arroz Rico medium grain rice and drain water.
5. Dice ham in 1/4 inch cubes.
6. Heat achiote oil in a pot over medium heat.
7. Add diced ham and 2-3 mins until browned and fat renders to add smoky depth
8. Stir in sofrito and cook 3-5 mins until fragrant
9. Add tomato sauce with extra achiote oil and sauté to bring out the flavor.
10. Add sazón, adobo amd sauté 2 mins more.
11. Add rice, olives, and pigeon peas and stir to coat with sauce evenly.
12. "Rice:Liquid ratio = 1:1.5. Pour in chicken broth and taste and adjust salt. (optional) Add bay leaves. Bring to oil over medium high heat."
13. Once boiled, reduce to low, cover with lid, and simmer 20-25 mins undisturbed to make crispy bottom layer (pegao)
14. Fluff gently and serve.
15. Optional to serve in our stone bowl: Coat the bottom of stone bowl with achiote oil to creat crispy bottom layer. Fill the bowl with rice and add extra Alcaparrado and fresh cilantro. Cook on low for 30 minutes to create crispy bottom layer.

Pique Recipe
40 hot caballero peppers or thai chili peppers
5 small serano peppers
10 garlic cloves, peeled, sliced
5 fresh small oregano
1 tsp whole peppercorns
3 TBS sea salt
3 cup White vinegar
1. Cut caballero peppers in half.
2. Add all ingredients in a bottle.
3. Rest 3–7 days (longer = hotter, less sweet) and use by shaking and dashing over food.

Sofrito Recipe
3 Large green bell pepper
1 Large bunch of cilantro
15 culantro (recao)
3 Large Spanish onion
12 Aji dulce peppers
20 garlic cloves, peeled
Remove seeds and cut bell pepper
Cut cilantro
Cut culantro
Cut spanish onion
Remove seeds and cut aji dulce pepper
Grind all ingredients in a food processor: spanish onion, green bell pepper, garlic, aji dulce peppers, cilantro, culantro.

Sazón Recipe
1 TBS Ground coriander
1 TBS Ground cumin
1 TBS Ground anatto seeds
1 TBS Garlic powder
1 TBS Sea salt
2 tsp Dried mexican oregano
1 tsp Black pepper

Adobo Recipe
1/4 cup Sea salt
1.5 TBS dried mexican dried oregano
2 TBS Granulated garlic
1.5 TBS Onion powder
2 tsp Black pepper
1 tsp Ground tumeric
1 tsp Bround cumin