Cuban Pork Recipe with Rice and Beans | olivemagazine

Ingredients

• 2.5kg boned and rolled leg of pork skin scored
• 2 onions thickly sliced
• 1 tbsp vegetable oil
• sea salt flakes
• a bunch coriander leaves picked to serve
• 3 Little Gems cut into chunky pieces and tossed with the juice of 2 limes
• 8 cloves garlic chopped
• a small bunch coriander leaves picked
• a small bunch mint leaves picked
• 3 bay leaves crushed
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp dried chilli flakes
• 1 tsp sea salt
• ground to make 1 tsp black peppercorns
• 4 oranges zested and juiced
• 4 limes zested and juiced
• 1 tbsp olive oil
• 1 onion finely chopped
• 1 green pepper chopped
• 2 cloves garlic finely chopped
• 3 sprigs thyme leaves picked
• ½ tsp dried oregano
• 2 tbsp red wine vinegar
• 300g basmati rice
• 400g tin black beans drained and rinsed
• 600ml chicken stock