Guava-Mango and White Cheese Stuffed Roast Pork
- 8 whole black peppercorns
- 2 garlic cloves, peeled
- 2 teaspoons dried oregano
- 6 teaspoons salt
- 2 teaspoons cumin seeds
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 4 pounds Boston butt pork loin
- Guava-Mango and White Cheese Stuffing, recipe follows
- Guava Rum Glaze, recipe follows
- 2 tablespoons rum
Remove skin and excess fat from meat, if necessary. Season the meat with the adobo seasoning the night before serving. Place in refrigerator overnight.
With a sharp slicing knife, make 1/2-inch wide incisions down the middle of the meat until open straight through the center of loin. Stuff the incisions with the Guava-Mango and White Cheese Stuffing.
Place meat in large heavy Dutch oven or ovensafe pot with lid and pour the glaze over. Bring to a rapid boil over high heat. Reduce the heat to medium, cover and cook for about 1 hour.
Preheat oven to 350 degrees F.
Remove pot from stove and place in oven to braise for 1 more hour, turning the meat to rotate every 20 minutes. Remove meat from pot and allow to cool slightly.
To serve, slice the meat to showcase the colorful stuffing. Fan out the slices of meat over a pool of the sauce on a serving platter. Serve with stewed rice or mashed garlic-seasoned potatoes or plantains.Guava-Mango and White Cheese Stuffing:
3 ounces preserved guava shells without syrup
3 ounces artisanal Puerto Rican white cow milk cheese, chopped into small pieces
1 whole mango, skinned pitted, and chopped into small pieces
Combine all ingredients together in a bowl with a wooden spoon or your hands.Guava Rum Glaze:
3 ounces processed guava shells with syrup
3 tablespoons rum
In a blender, puree the guava shells in their syrup and the rum. Use as a glaze for the meat.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Norma Llop