Tag: pork

Canarian-Style Roasted Pork Leg

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Canarian Recipes: Pierna De Cerdo Asada Al Estilo Canario

The Canarian roasted leg is one of those dishes that evoke festivities, market Sundays, and gatherings around a table full of food. With its crispy skin, juicy meat, and a marinade of garlic, cumin, and oregano that tastes of tradition, it has secured a place at celebrations, roadside taverns, and late-night sandwiches.

Ingredients

  • 1 leg of pork (hind or fore, approx. 3–5 kg)
  • 8–10 cloves of garlic
  • 1 tablespoon of cumin
  • 1 tablespoon of oregano
  • 1 tablespoon of paprika
  • Coarse salt
  • Black pepper
  • 1 glass of white wine
  • 1 glass of stock or water
  • Olive oil
  • 2 bay leaves
  • Optional: thyme or rosemary

Preparing the Marinade

Mash the garlic with salt, cumin, oregano, paprika, and pepper.
Add a good splash of olive oil and a little wine until you form a paste.

Marinate the Leg

Make deep cuts in the skin and meat.
Rub the marinade all over the leg, ensuring it gets into the cuts.
Place the bay leaves on top.
Cover and let it rest for at least 12 hours in the fridge (24 hours is better).

Roasting

Preheat the oven to 180°C.
Place the leg in a large roasting tray, add the remaining wine and the glass of stock or water to the bottom.
Cover with aluminium foil.

Slow Roasting

Roast for 2.5 to 3 hours (depending on size), basting occasionally with its juices.
Remove the foil to crisp the skin.

Final Stages

Increase the Temperature
Raise the oven temperature to 220°C.
Roast for an additional 20–30 minutes until the skin is nice and crispy.
If it browns too quickly, lower the temperature slightly or cover it partially.

How to Serve

  • Sliced thinly with wrinkled potatoes and mojo
  • Shredded for market sandwiches
  • Drizzled with the roasting juices (liquid gold)

Tips

If you want extra crispy skin: dry it well with paper before marinating.
Marinating time is key: the longer it rests, the more flavour it develops.
The next day, it’s even better for sandwiches.

 

Canarian Fiesta Pork

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Canarian Recipes: Carne Fiesta

Fiesta meat is a traditional dish that is very popular in Tenerife. It consists of pork or sometimes beef,  usually lean meat, chops or ribs, which is marinated and then fried. It is commonly served at pilgrimages, local festivals and guachinches.

Ingredients
(Serves 4)

  • 1 kg of pork (chops,  chunks of lean meat or ribs)
  • 6–8 cloves of garlic
  • 1 tablespoon of sweet paprika
  • 1 teaspoon of dried oregano
  • ½ teaspoon of cumin
  • 2–3 bay leaves
  • 150 ml of dry white wine
  • 2 tablespoons of vinegar
  • Salt to taste
  • Olive or sunflower oil (for frying)

Preparing the Marinade
In a mortar (or blender), crush:

  • The garlic
  • The salt
  • The cumin
  • The oregano
  • Add the paprika, vinegar, and white wine.
  • Mix well until you have a fragrant marinade.

Marinating the Meat

  1. Place the meat in a large bowl. Add the marinade and bay leaves.
  2. Mix thoroughly to ensure all the meat is well coated.
  3. Cover and let it rest for at least 4 hours Ideally overnight in the fridge
  4. The longer it marinates, the more flavour it will have.

Cooking the Meat
Traditional method (commonly used in guachinches):

  1. Put the meat with all the marinade into a large frying pan or pot.
  2. Cook over medium heat until the liquid evaporates and the meat is tender
  3. Add a generous splash of oil. Fry the meat until it is well browned.

Pork Loin with BBQ and Orange Sauce

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Canarian Recipes: Lomo de Cerdo con Salsa Barbacoa y Naranja

Pork loin in barbecue and orange sauce is characterized by being sweet and sour, juicy and caramelized in a reduction of natural orange juice, BBQ sauce, honey and garlic, achieving tender meat and an intense flavor.

Ingredients

  • 500-750 g pork loin
  • 1 -2 medium oranges
  • Zest from unused ends of orange, optional
  • 200 ml BBQ sauce
  • 120 ml orange juice
  • 1-2 tbsp honey
  • 1 garlic clove minced, optional
  • 1-2 tsp cornflour in water, to thicken if needed
  • Oil, Salt, Pepper to taste
  • 1-2 tsp French mustard, or other mustard, optional
    Quantities are totally to personal taste.

Instructions

  1. Marinate the pork loin in BBQ sauce, orange juice, garlic, salt, pepper, honey for at least 1 hour, ideally 2.
  2. Preheat the oven to 350F (180C) while the sauce simmers.
  3. Cut off the ends of the oranges, slicing the half from the middle and optionally halving.
  4. Take zest from the ends if using. Remove and loosely chop the pulp from the ends.
  5. Heat the oil and sear the loin on all sides until golden brown. the set aside.
  6. Pour the remaining marinade into the pan with the orange pulp and zest and cook over medium-low heat for 15-20 minutes. Thicken if required.
  7. Spoon a little sauce over the bottom of the baking tray, place the loin in the middle with orange slices to the side.
  8. Cover the loin with a generous spooning of sauce and trickle a little on each orange slice. Retain the rest for serving.
  9. Bake for 30 – 40 minutes, removing once to re-baste.
  10. Remove from the oven and let the tenderloin rest for a few minutes before slicing it.
  11. In the meantime, warm the remaining sauce, to which you can add juices from the baking tray.
  12. Arrange the orange slices on a serving plate and place the sliced loin on top, drizzling with sauce.
  13. Serve with the remaining gravy.
    Note: Cloves are sometimes included but this is a taste many dislike.
    Often recommended to serve with mashed potato but there are many options. Run riot with roast veggies.

Easy Cheeseburger Bombs

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A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!

Ingredients

  • 500g ground beef (or a mix of beef and pork)
  • 150g grated cheddar cheese (or any melting cheese like mozzarella)
  • 50g grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • Salt and pepper (to taste)

For the Coating:

  1. Alternative to pastry: Mashed Potato, Instant works 🙂
  2. 2 pastry sheets
  3. Rolled thin, if preferred
  4. 50g breadcrumbs
  5. Alternatives: seeds, crushed nuts, crisps, cornflakes
  6. 20-30g grated Parmesan cheese
  7. 1 teaspoon garlic powder
  8. 1 egg, for egg wash, optional
  9. Sesame seeds, for topping, optional

 

Instructions

Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Meatballs

  • In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.

Shape the Bombs

  • Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
  • Flatten each portion into a disc.
  • Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
  • Roll the filled meat into a smooth ball.

Coat the Bombs

  • In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
  • Sprinkle over the pastry and lightly roll until integrated then cut into squares.
  • Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.

Bake the Bombs

  • Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
  • Bake for 30–40 minutes, or until golden brown and cooked through.

Serve and Enjoy