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Havanese Pork Loin

Printed From: Foods of the World Forum
Category: Latin America
Forum Name: The Caribbean Islands
Forum Discription: A whole cornucopia of flavor.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4838
Printed Date: 25 September 2017 at 02:00


Topic: Havanese Pork Loin
Posted By: gracoman
Subject: Havanese Pork Loin
Date Posted: 05 September 2017 at 09:39
A 5 pound Havanese style Cuban pork loin in the oven with an interesting sticky glaze made with black beans
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Sliced
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Plates with white rice and black beans
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This recipe is found in the cook book Cuba! Recipes and Stories from the Cuban Kitchen but you can also find it http://www.silkroaddiary.com/havanese-pork-loin-white-rice/ - here.




Replies:
Posted By: TasunkaWitko
Date Posted: 07 September 2017 at 11:45
That looks really, really nice. I have some pork loin, so this just might be on the docket, if I ever get moving with the cooking projects.

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Posted By: pitrow
Date Posted: 08 September 2017 at 15:58
dang, this sounds pretty interesting! Hoisin and 5 spice sounds more like something I'd expect from a chinese dish than cuban. i bet it tastes awesome though.


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Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog


Posted By: gracoman
Date Posted: 08 September 2017 at 18:19
It makes sense since hoisen is, depending on what recipe used, is basically made from the other ingredients in the recipe's glaze.  The Caribbean flavors all seem to be there minus any rum.  I wasn't sure how I'd feel about this due to the amount of sugar but it worked.

I basted the pork loin, fat side down, every 30 minutes with the glaze and it disappeared into the meat for the first 3 applications.  It flavored the entire roast.

Leftovers made great Cuban sandwiches.



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