I use my exercise to use Spectrum Writing Grade 3 to learn from my languages. One of my writing exercises was to use our senses. This is what we came up with. It isn’t just my memory until I work on many recipes and some of the Google.
My mom used to make Cuban pork, black beans, and rice for Christmas Eve. The smell was wonderful, and the house was good for several days.
Black Beans
The first time on the black beans was to start the night before Christmas Eve. The black beans were soaked in water, adding one green pepper, and left them overnight.
The next day, we started making 2/3 cups of olive oil in a frying pan. We added minced onions, pounded garlic, and green peppers over low heat. The above consists of Cuban sofrito. Add 1 cup of the smashed beans and add the amount to the sofrito.
Send the information to the beans. Add the salt, pepper, oregano, bay leaf, and sugar and boil for 1 hour over low fire over the cover. Add vinegar and some, and cook over a very low fire for about another hour. If the hour is still too watery, uncover and cook a little longer until it thickens. Just before serving, add two tablespoons of olive oil.
The Cuban Pork
The first part is getting fresh ham from a good grocery store. When you are ready for about three days away, we prepare it for marinating. First, we take the fresh ham and stab it all over, making deep cuts in the meat.
My mom used the Reynolds Kitchens Oven Bags using the Turkey Size.
Next, take as much whole garlic as you can and rub it deep into the fresh ham. Rub all over the fresh ham, sticking your fingers in the deep stabbed holes to penetrate. Then, take your salt, pour it into the two tablespoons full in your hands, and rub it into the garlic “holes.”
Add the lime/lemon or sour orange juice, garlic cloves, seasonings, bay leaf, cumin powder, oregano, pepper, and one teaspoon salt using the blender. Blend on high until all is liquified. This is your Cuban Mojo; pour one cup of the mojo in a jar cover and reserve for later. Paste the Mojo in the meat in the slits or holes. Spend over the meat every 12 hours.
Once ready on Christmas Day, use the Reynolds Over Bag for Turkey size. For about three hours, use 1 TBSP for flour, 1/2 cup, and schedule the time at 160°.
When it is old done, place the black beans and rice. You can eat a finished salad and avocado, yuca, and plantains
