My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, October 28, 2011

Puerco Cubano

I'm always on the search for a new recipe. This and several others were in a book I just finished reading, Crunch Time, by Diane Mott Davidson It may sound a little strange to some of you, but trust me it is wonderful, and takes very little time to make. Perfect served over fluffy white rice.

Puerco Cubano
4 servings
print recipe

1/4 cup (1/2 stick) unsalted butter
1 pound ground pork
2 tablespoons freshly minced or crushed garlic
2 teaspoons demi-glace de poulet or demi-glaze veau (chicken or veal demi-glace)
1/4 cup all=purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups fresh orange juice
1/4 cup fresh or organic, not-from-concentrate lime juice
2 teaspoons (or more) granulated sugar
1 cup chopped fresh cilantro

In a large (12-inch) nonstick saute' pan, melt the butter over medium-low heat. Add the pork and the garlic, and cook, stirring and breaking up the pork, until the meat is just cooked. Add the demi-glace and stir well.

Add the flour, oregano, salt, and pepper, and cook stirring, until the flour is cooked and the mixture bubbles.

Stir in the juices and sugar and raise the heat to medium. Stir constantly until the mixture bubbles and is thickened. Taste and correct the seasoning.

Spoon the pork onto a large platter and sprinkle with the chopped cilantro. This dish goes well with hot cooked rice.

Serve immediately.


  1. This does sound nice, actually. If I try it I'll let you know how it went. It reminds me of some curry recipes.

  2. i would like this! i bet it would be good eaten like a taco too.

  3. I haven't read any of her books in forever. Is she the one with the mysteries set in Atlanta? There were a couple of writers I was reading for a while there who always included recipes in their books. It's like a little bonus :)


Note: Only a member of this blog may post a comment.