Cuban Cuisine on St. Anthony Mary Claret Feast Day

St. Anthony Mary Claret, known as the “spiritual father of Cuba” was a missionary, founder of the Claretians, social reformer, queen’s chaplain, writer and publisher, archbishop, and refugee. He was appointed archbishop of Santiago, Cuba in 1850 and served there until 1856. In his six years there he restored, both materially and spiritually, the languishing Archdiocese of Santiago. Celebrate the October 24  feast of St. Anthony with some tradional Cuban cuisine.

Cuban Mojo Pork Roast

Ingredients

• 3/4 cup olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano 
• 2 teaspoons ground cumin
• salt and pepper
• 3 and 1/2 pounds boneless pork shoulder

Directions

Add orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves to food processor and pulse until finely chopped. Add this mixture to a ziplock bag, along with the oil, orange zest, lime juice, oregano, and cumin.

Add the pork shoulder. Place the zipped up bag in a baking dish and marinate in refrigerator at least several hours, or overnight.

Preheat oven to 425 degrees F. Place a wire rack over a rimmed baking sheet. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.

Roast the pork for 30 minutes. It should be lightly browned. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

Transfer to a cutting board, cover with aluminum foil and let rest 20 minutes. Carve and serve.

Cuban-Style Black Beans

Ingredients: 

2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
1/2 cup water (or more if needed)
1 bay leaf
few pinches cumin (to taste)
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

Directions

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper or food processor.

Add oil to a medium-sized pot on medium heat. Add chopped vegetables and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve over rice. 

St. Anthony Mary Claret, Pray for us!

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