Stuffed Pork with Congrí is a Cuban delicacy perfect for family gatherings. The meticulous preparation and unique flavor make it a dish worthy of celebration. The contrast between the rice and pork chunks creates an unparalleled culinary experience.
Stuffed Pork with Congrí is a tasty and traditional dish. It is prepared with care, marinating the meats for several hours before stuffing them with pork chunks and rice.
When baked, the pork acquires a unique flavor and a crispy texture that makes it irresistible. A delight to share on any occasion.
Stuffed Pork with Congrí
Ingredients
1 Pork
600 grams of Mojo for marinating
230 milliliters of Vegetable oil
2 kilograms of Oriental congrí
800 grams of Fried pork chunks
400 grams of Onion mojo
1 pinch of Salt
Preparation
Step 1 : To prepare the pork, start by making a small incision in its belly and remove the intestines and viscera, making sure to clean it thoroughly.
Step 2 : Then, remove the ribs, spine, hip, and femurs bones.
Step 3 : Season with salt and marinate with mojo, letting it rest for about 12 hours.
Step 4 : Next, stuff the pork with the fried pork chunks cut into pieces and the partially cooked Congrí, so they finish cooking inside the pork while roasting.
Step 5 : It is important not to overfill it to allow the rice to expand.
Step 6 : Once filled, sew the opening with strong thread and place it on a baking tray over wooden boards to prevent sticking.
Step 7 : Fold the pork's legs and place them upside down on the boards.
Step 8 : Brush with oil, repeating this operation occasionally to brown evenly.
Step 9 : Cover the ears and tail with aluminum foil and bake at regular temperature for 2½ to 3 hours, until the skin is toasted and crispy.
Step 10 : When serving, add onion mojo on top to enhance the flavor of the pork.
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