A total magician in the kitchen, Xiomara can make a meal out of anything. Dependent on what’s available to her in Cuba, she’ll add a mix of whatever flavourful ingredients she might have in her cupboard (the Soy sauce adds a salty kick and the beer a sweet richness) in order to add a punch to this staple Cuban meal of pork, rice and beans. We cooked this in the kitchen with Xiomara and her grandson, Luis, then ate with the entire family gathered around a tiny table.
If you prefer not to fry the pork, use the same marinade (including the beer and water addition) then stick in the oven for half an hour).
Ingredients
For the beans
1 white onion
2 x 400g cans of black beans (drained)
2 bulbs of garlic, finely mashed in a pestle and mortar with 1 tsp of salt
Vegetable oil
Vinegar (we used apple cider, Xiomara used any she can get her hands on!)
Half a vegetable stock cube
1 bay leaf
1.5 tbsp of sugar
1.5 tsp of cumin
For the pork
6 pork chops
1 bulb garlic, finely chopped
1tsp dried orange powder (or a pinch of grated orange zest)
8 tbsp of red wine vinegar
Half a vegetable stock cube
Soy sauce
1 can of beer
2 plantains
Method
Beans
In a saucepan large enough to accommodate all of your beans, fry half a finely chopped white onion in a glug of oil.
Add your beans to the pan and switch to a low heat.
Next add the mashed garlic, 4 tbsp of vinegar, the stock cube dissolved in 100 ml of water, the bay leaf, sugar and cumin.
Simmer with the lid on while you prepare the rest of the meal. Add a little water if your beans begin to stick.
Meat
Make your pork marinade by blending a glug of oil, one bulb of garlic, 1 tsp of dried oregano, a dash of red wine vinegar and 3 tbsp of soy sauce. Ensure the pork is covered in marinade and leave for an hour.
In a heavy skillet pan, sizzle your chops for two minutes either side, on a high heat.
Then lower the heat to medium and add half a can of beer (about 250ml) and the half stock cube dissolved in 100ml water.
Continue to cook, covered for 15 minutes (turn your chops over half way through this time)
Then uncover and cook for a further 5 minutes to cook off the sauce
Plantain
Slice your plantain into 5mm thick slices (width ways)
Heat up a ½ cup of vegetable oil in a frying pan
Sizzle your plantain slices, taking care to ensure they don’t stick to each other (you may have to do them in batches). Fry for ten minutes (or until brown)
Remove onto a plate with kitchen paper, which will soak up any excess oil.
Serve with a tomato and cucumber salad and boiled rice.
