Roasted Pork Stuffed With Black Beans Recipes

PORK AND BLACK BEAN STEW

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
• Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

STUFFED PORK CUTLETS

Steps:

• Reserve 3 Tbsp. of the onions for garnish. Combine remaining onions with rice, 1/3 cup of the beans and the VELVEETA; set aside. Spoon about 1/3 cup of the rice mixture down center of each cutlet; roll up tightly.
• Heat oil in large nonstick skillet on medium-high heat. Add meat roll-ups, placing seam-side down in skillet; cook 8 to 10 min. or until browned on all sides, turning occasionally. Meanwhile, place remaining beans, broth and sour cream in blender; cover. Blend until smooth.
• Rearrange meat roll-ups if necessary so roll-ups are seam-side down. Cover with bean sauce. Reduce heat to medium; simmer 15 min. or until sauce is thickened and meat is cooked through. (Do not let sauce boil.) Sprinkle with the reserved onions.

PORK, BLACK BEAN, AND RICE CASSEROLE

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
• Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.

CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE

Steps:

• Preheat a fryer to 375 degrees F.
• In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
• Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
• Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
• In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
• Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
• In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
• Mix all ingredients together and refrigerate until needed.

ROASTED PORK STUFFED WITH MOROS

Steps:

• First marinade the pork by combining the 1/4 cup oregano, sour orange juice, 1/4 cup garlic, 1/4 cup extra virgin olive oil, salt and pepper, to taste, and let it stand for 1 hour. With a very sharp knife, cut ham across lengthwise exposing the bone. Cut around the bone and remove it. By making small cuts spread the ham until it is flat then trim into 4 equal rectangular shaped pieces. Discard any excessive fat. Season the meat with marinade and sit for at least 2 hours, refrigerated.
• Soak beans in water overnight. Bring beans, bay leaf, and the 1/2 of pepper to a full boil. Simmer until beans soften then strain and remove pepper. Reserve the water (if necessary add more water to make 4 cups). In a large pan saute 1 tablespoon olive oil, onion, diced pepper, chopped garlic and oregano until translucent. Add the rice, beans, and water and bring to a boil. Season to taste with salt. Reduce heat and cook covered until rice is soft. In a pan saute crushed garlic in the 4 tablespoons of olive oil until brown. Remove the cloves and add them to the rice. Season to taste with vinegar and let stand.
• Preheat oven to 350 degrees F.
• Place the rice in the middle of the ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.

PORK ROAST WITH BLACK BEAN SAUCE

Steps:

• For pork:
• Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
• For bean sauce:
• Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened, stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 400°F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
• Roast pork 10 minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160°F and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
• Arrange plantains in center of platter. Cut pork into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.

PORK STEW WITH BLACK BEANS

Steps:

• Wash and drain the beans several times. Place in a large pot with 8 cups water, 1 teaspoon salt and the bay leaves, oregano, pepper and cumin seed. Cover, but keep the lid slightly ajar, and boil until tender, about 2 hours, stirring occasionally and adding more water if needed to keep the beans covered. Drain beans and reserve cooking liquid.
• Pulse the jalapeños and garlic in a food processor, add the onions and pulse again. Remove and set aside.
• Add the cayenne, paprika and cornmeal to the food processor. While processing, pour in about 1 cup cooking liquid from the beans to make a smooth paste.
• Heat the oil in a heavy 6-quart pot. Brown the pork cubes in 4 to 5 batches over medium-high heat, removing them as they brown. When the last batch is browned, add the other pork cubes and their juices and the honey, cumin and cinnamon. Stir to scrape up brown bits from the bottom of the pan.
• Lower the heat and add the onion mixture. Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir. Bring to a simmer, cover and simmer for 30 minutes, stirring frequently to keep the mixture from sticking. Add the beans and salt to taste, stir and simmer another 30 minutes. Serve over rice.

CHORIZO-STUFFED PORK LOIN WITH BRAISED BEANS

Steps:

• Pound the fennel with 1 tbsp sea salt in a pestle and mortar to a fine dust. To butterfly the pork, lay on a chopping board skin-side down. Using a sharp knife, cut between the fatty layer just beneath the skin and the loin, rolling the meat to the side but leaving the meat and fat/skin connected at one end. Where you have a hinge, cut another line into the side of the thickest part of the meat, halfway down. Keep cutting in that direction to the other end of the loin, but not all the way through. Open the meat out. Rub in the fennel and salt, then set aside while you make the stuffing. Heat the oven to 200C/180C fan/gas 6.
• Heat 1 tbsp oil in a frying pan, add the finely chopped onion and cook over a low-medium heat until softened, about 8 mins. Stir through the garlic, cook for another minute, tip into a bowl, then leave to cool.
• Tip the bread into a roasting tin. Bake for 10 mins, or until crisp and golden, then leave to cool. Turn the oven up to 240C/220C fan/gas 9.
• Crush any large chunks of bread to crumbs in your hands and add to the bowl of garlic and onion, along with the lemon zest. Pick the leaves from half the thyme sprigs and add these too, followed by the sausagemeat, squeezing it out from the skins. Scrunch everything together well using your hands.
• Pat the pork meat and skin dry with kitchen paper. Spread the stuffing evenly over the opened fleshy part of the pork, then roll the meat around the stuffing. Lay four-five pieces of string on a board, place the rolled-up meat on top, wrap the skin around the meat, then securely tie the string around the whole loin to make a neat cylinder. Rub the remaining oil over the exposed meat and salt into the skin.
• Put the loin in a large roasting tin and roast for 20 mins. Lower the heat to 180C/160C fan/gas 4 and continue cooking for 1 hr.
• Remove the tin from the oven. If there is a lot of fat in the tin, carefully pour some away so you're left with a thin coating on the base of the tin. Tip the onion wedges, peppers and remaining thyme sprigs around the pork, then add the sherry, stock cube and paprika. Season and mix everything together, then return to the oven for 30 mins.
• Stir the beans into the veg in the roasting tin and squeeze over some lemon juice. If the beans look dry, add a splash of water. Return to the oven for another 10 mins.
• Remove the tin from the oven. Lift the pork onto a baking tray and cover the beans to keep them warm. Turn the oven up to 240C/220C fan/gas 9 and roast the pork for a final 10-15 mins to help the skin crackle. If you don't see bubbles popping on the surface, try grilling it for a few minutes, but keep a close eye on the crackling as it will burn easily. If you have a meat thermometer, the temperature should read 75C. Remove from the oven, cover loosely with foil and leave to rest for 10-15 mins.
• Reheat the beans gently on the hob, then transfer to a large platter. Scatter with parsley. Slice the pork thickly and lay on top of the beans with shards of crackling.