All Easy Recipes. Cook all that you can cook. Roast Stuffed Pork
(Porco Recheiado)
 
What You Need:            (To Serve: 6 - 8)
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  • ¼ cup salad oil
  • ½ teaspoon pepper
  • 1 cup chopped onion
  • 4 - 5 pound pork shoulder, boned
  • 1 garlic clove, minced
  • ½ cup chopped green pepper
  • 2½ cups cold, cooked rice
  • 3 cups diced fresh tomatoes
  • 2 pound whole white onions
  • 2/3 cup sultanas or raisins
  • 6 carrots cut in halves
  • 1 cup sliced ripe olives
  • Butter
  • 2½ teaspoons salt
  • 1 teaspoon chili powder
  • Parsley or watercress (optional)

    • How To Cook:
    1. Heat the salad oil in a frying pan and saute the onion, garlic and green pepper, till tender.

    2. Add the tomatoes, sultanas or raisins, olives, 1½ teaspoons salt, chili powder and ¼ teaspoon pepper, cover and simmer for 5 minutes, stirring occasionally.

    3. Sprinkle the inside of the pork joint with 1 teaspoon salt and ¼ teaspoon pepper.

    4. Toss the cold cooked rice in a bowl with ½ cup of the tomato mixture, then use to fill the pocket in the pork and skewer securely. (Cover the remaining tomato mixture and, set aside.)

    5. Arrange the stuffed pork on a wire trivet in a roasting pan, put into a slow oven (325°F) and roast for 1 hour, then remove the dripping from the pan.

    6. Cover the pork with the rest of the tomato mixture and cover with foil. Continue roasting for 1 - 1½ hours longer; remove the foil.

    7. Meanwhile cook the whole onions and halved carrots till just tender; season and keep warm.

    8. Place the roasted pork on' a large heated platter and remove the skewers. Arrange the buttered, cooked whole onions and carrots around and garnish with parsley or watercress.

    9. Serve with dry boiled rice.
    		 
    		 
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