์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Relleno de Cerdo Navideรฑo
A festive and savory Nicaraguan stuffed pork loin, traditionally prepared for Christmas. The pork is marinated, stuffed with a flavorful mixture of vegetables, fruits, and sometimes ground meat, then roasted to perfection. It's a centerpiece dish for holiday celebrations.
๐ง ์ฌ๋ฃ
- 3 lbs Pork loin(boneless, butterflied)
- 1 large Onion(chopped)
- 6 Garlic cloves(minced)
- 1 medium Chiltoma (Nicaraguan green pepper)(chopped)
- 0.5 lb Carrots(diced)
- 0.5 lb Potatoes(diced)
- 250 g Corn kernels
- 250 g Green peas
- 250 g Raisins
- 0.5 lb Prunes(chopped)
- 350 g Olives(pitted, chopped)
- 0.5 lb Tomato paste
- 0.5 bottle Red wine
- 0.25 cup Sour orange juice (or lime/lemon juice)
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
- 0.25 liter Olive oil
- Kitchen twine(for tying the roast)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the filling: In a large skillet, heat olive oil over medium heat. Sautรฉ chopped onion, garlic, and chiltoma until softened. Add diced carrots and potatoes, cook for about 5 minutes. Stir in corn, peas, raisins, prunes, and chopped olives. Cook for another 5 minutes. Add tomato paste, red wine, sour orange juice, salt, pepper, and bay leaf. Simmer until the mixture is well combined and slightly thickened. Let it cool.
- 2
Prepare the pork loin: Ensure the pork loin is butterflied (cut lengthwise to open like a book). If not, ask your butcher to do it. Season the inside of the pork loin with salt and pepper.
- 3
Stuff and tie the pork: Spread the cooled filling evenly over the butterflied pork loin. Carefully roll the pork loin up tightly, enclosing the filling. Secure the roast with kitchen twine at intervals to maintain its shape during cooking.
- 4
Sear the pork: Heat a little olive oil in a large oven-safe pot or skillet over medium-high heat. Sear the rolled pork loin on all sides until browned. This helps to seal in the juices.
- 5
Roast the pork: Add enough water or broth to the pot to come halfway up the sides of the pork loin. Cover the pot tightly (or transfer to a roasting pan if not using an oven-safe pot). Roast in a preheated oven at 350ยฐF (175ยฐC) for about 1.5 to 2 hours, or until the internal temperature reaches 145ยฐF (63ยฐC). Baste the pork with the cooking liquid occasionally.
- 6
Rest and serve: Once cooked, remove the pork loin from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more tender roast. Serve sliced, with the pan juices spooned over the top.
๐ก ์ ๋ฌธ๊ฐ ํ
- โMarinating the pork loin overnight in sour orange juice, garlic, salt, and pepper can add extra flavor.
- โIf you can't find sour oranges, a mix of lime and lemon juice works as a substitute.
- โEnsure the filling is completely cooled before stuffing the pork to prevent the meat from cooking prematurely.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add ground pork or beef to the filling for a richer flavor.
- Experiment with different dried fruits like apricots or cranberries.