Recipezaar: Main Ingredient,Pork,Caribbean recipes

Caribbean Pork With Avocado-Pineapple Salsa

Mon, 06 Feb 2006 23:24:20 -0500

This is one of the best things I ever made, partially because I LOVE pork tenderloin and partially because I love avocados. The spice rub makes a nice, crisp coating on the pork. -- posted by Zanna

Cuban Sandwich

Thu, 09 Feb 2006 14:37:20 -0500

It is generally believed that the Cuban cigar workers who migrated to the Tampa, FL area/Ybor City back in the early 1900's brought the Cuban sandwich to the US. Originally called the "mixto" or mixed sandwich, the Cuban, as it is known today, became a workingman's lunch for those employed in the cigar industry. Note--if you can't get sour oranges in your area, try equal parts of orange and grapefruit juice or 2 parts orange juice to 1 part lemon juice and 1 part lime juice. -- posted by ratherbeswimmin'

Jerk Pork Chops

Thu, 16 Feb 2006 17:42:53 -0500

Spicy but not too spicy and very tasty! A little bit of sunshine to light up an otherwise dreary meal. Serve with rice and peas. -- posted by Irmgard

Caribbean Meatballs

Thu, 23 Feb 2006 13:17:02 -0500

This is a recipe I have had for years but never got around to making. I'm putting it here for safe keeping. UPDATE: May '06-Finally made these using ground chicken. The sauce truly is fabulous! -- posted by Happy Harry #2

Slow Cooked Caribbean Spiced Ribs

Thu, 23 Feb 2006 13:56:59 -0500

Delicious and so convenient. -- posted by carolinafan

Black Beans & Rice With Mango

Fri, 24 Feb 2006 08:34:10 -0500

An unusually good recipe! Originally on the tasteofcuba.com web site but have taken the liberty of tweaking a bit here and there. -- posted by Manami

Spicy Caribbean Pork Tenderloin

Sat, 25 Feb 2006 19:22:38 -0500

Caribbean seasoning adds a touch of sweet heat to these grilled tenderloins. If you're in search of an easy entrée that can go from everyday to gourmet, this is it. -- posted by LMillerRN

Cuban-Style Red Beans and Rice - Congri Traditional

Mon, 27 Feb 2006 18:26:47 -0500

Filled with Latin flavors gives this dish complexity and depth. Found in Cooking Light, March 2006. Prepare the night before, cool at room temperature, and refrigerate; reheat single servings in the microwave the next day. -- posted by Manami

My Interpretation of a "cuban Sandwich"

Fri, 07 Apr 2006 13:23:22 -0400

This is great. Good for a night of football! -- posted by Lori 13

Jamaican Pork and Sweet Potato Stir-Fry

Tue, 11 Apr 2006 14:22:59 -0400

BHG Dinnertime Express -- posted by figaro8895

Pork Chops With Minty Fruit Salsa

Tue, 16 May 2006 13:30:25 -0400

A refreshing meal ideal for summer. -- posted by Zanna

Caribbean Jerk-Style Pork

Fri, 02 Jun 2006 15:35:28 -0400

This is a Dole recipe, posted for ZWT II 2006 Caribbean. -- posted by Chabear01

Caribbean Pork With Pineapple

Mon, 05 Jun 2006 13:58:50 -0400

Comes from the box of Tabasco Habanero Sauce that I bought the other day -- posted by Charlotte J

Jamaican Pork Skillet

Tue, 06 Jun 2006 11:09:03 -0400

You may add chopped fresh cilantro to the bean mixture. These pork chops are delicious. -- posted by carolinafan

Jamaican Baby Back Ribs

Thu, 15 Jun 2006 20:43:40 -0400

Can be barbecued or made in the oven. -- posted by looneytunesfan

Caribbean Pork Bowl

Tue, 20 Jun 2006 19:22:28 -0400

Great dish to serve with black beans and rice. Posted for ZWT 2. -- posted by LoriInIndiana

Cuban Pork Tenderloin

Wed, 21 Jun 2006 13:50:43 -0400

When you can't or don't want to roast a whole pig, this elegant version is great for small dinner parties or picnics. I love it and it gets 2 thumbs up from mi abuelo. -- posted by CelticBrewer

Cuban Toasties

Wed, 28 Jun 2006 08:40:53 -0400

From Everyday with Rachael Ray. -- posted by ratherbeswimmin'

Amazing Jerk Pork Tenderloin

Wed, 12 Jul 2006 14:42:02 -0400

This is one of the very best recipes for jerk pork tenderloin, and will work just as well using a pork loin roast. If you are afraid of the extreme heat just use 1 jalapeño pepper seeded and finely chopped in place of the habanero pepper, or use the Scotch Bonnet peppers, my family loves extreme heat so I use 5 habaneros lol, please adjust the heat to suit your taste! Plan ahead the pork needs to marinate for 24 hours. This recipe is for one 1-1/2-pound pork tenderloin, you can double the recipe, but make two separate bowls of marinade and marinade each tenderloin in a separate bag. Scotch bonnet peppers can be used also in place of the habanero peppers. For the habanero pepper use 1 for a mildly spicy flavor and 4 for very spicy, if you are using the Scotch Bonnet peppers you would use 10-12 to give you the proper heat of an authentic Jerk marinade, although it is not necessary to "butterfly" the pork, but it will increase the marinade to penetrate the flavors better. Try to use only kosher salt for this. If you love Jerk, you will LOVE this! -- posted by KITTENCAL

Caribbean Pork Chops With Banana and Coconut Milk

Thu, 13 Jul 2006 14:50:41 -0400

From Favorite Brand Name Recipes Cookbook. Just reading this is making me hungry! Nice to serve on top of a bed of rice or shredded lettuce. -- posted by Oolala

Tropical Ham Sandwiches (Crock Pot)

Sat, 15 Jul 2006 15:23:43 -0400

This comes from Gooseberry Patch and is a different take on a hot ham sandwich. These sandwiches will come in handy for a backyard luau or just a picnic -- your choice. Either way, they are delicious. -- posted by Lorraine of AZ

Linda's Caribbean Jerk Pork Chops

Thu, 31 Aug 2006 16:42:43 -0400

I made this dish for some company that I had for dinner. Everyone really enjoyed them. The flavor is spicy enough to add flavor, but not hot... Just delicious! -- posted by Linda's Busy Kitchen

Tropical Pork and Pineapple

Fri, 08 Sep 2006 21:01:16 -0400

Try papaya, mango, or guava, or a combination of fruits in place of the pineapple. First habanero recipe where I went beyond the heat of the habaneros. From "The Pepper Pantry: Habanero" -- posted by Chef Sean #2

Baked Honey Mustard Ham

Sun, 15 Oct 2006 22:40:55 -0400

Ham is one of the traditional meat dishes served in Trinidadian homes at Christmas time. Many people I know bake it on Christmas Eve and have it for breakfast with freshly baked bread and a condiment called Chow Chow (Picalli Sauce). You are also likely to be served thick slices of ham with Christmas meat pies known as Pastelles. This recipe is simplicity itself and it's how I bake my ham every year. Enjoy! -- posted by WizzyTheStick

Guyana Pepper Pot

Sat, 28 Oct 2006 10:29:39 -0400

Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original. -- posted by WizzyTheStick

Pernil or Roast Pork, Puerto Rican Style

Fri, 10 Nov 2006 19:31:53 -0500

This recipe was in a local magazine a few years ago. I just got around to making the other day and was amazed at how delicious and simple it was! I was in a rush to run errands the day that I made it so I put it in the crock pot on low for 8 or so hours and it was wonderful. Next time, I'll be following the directions! -- posted by Krista Smith

Caribbean Pork Roast

Sun, 19 Nov 2006 20:28:18 -0500

This easy, flavor-filled pork can be sliced, drizzled with gravy and served with black beans, rice and plantains, or it can be shredded and served on toasted Cuban bread with pork gravy dipping sauce. -- posted by Deep South

Pepperpot

Thu, 07 Dec 2006 15:07:42 -0500

A traditional Guyanese dish that I've enjoyed since childhood. This particular recipe was cobbled together by my Dad and I from several sources in my attempt to recreate this breakfast favourite -- and it ended up tasting just about perfect. The cassareep is what gives this dish has a sweet-spicy flavour, which is excellent first thing in the morning with slices of bread to soak up the juices. -- posted by ladydae

Munyeta Recipe

Mon, 22 Jan 2007 20:17:40 -0500

A bean recipe which we used to make in Cuba, it is made with navy beans (judias, as they are called in Cuba). Found in All About Cuban Cooking by Josefina Alvarez. Of course it can be made with canned navy beans and am sure it'll taste good but . . . -- posted by Manami

My Favorite Souse

Thu, 25 Jan 2007 19:00:26 -0500

My aunt used to make this for the holiday's -- posted by Maximus67

Havana Mooon Chili

Wed, 07 Feb 2007 16:40:30 -0500

This dish is like a mix between Picadillo and a Black bean Chili. It's a wonderful winter dish, tasty as heck and very filling. -- posted by JanetC-KY

Mojo Pork Roast

Sun, 25 Mar 2007 00:16:42 -0400

Easy, cuban inspired pork roast. Marinate over night (not included in prep time) -- posted by RuthlessWr

Geera Pork

Mon, 02 Apr 2007 22:34:58 -0400

A local appetizer to snack on with your beer while watching the game at the bar. -- posted by WizzyTheStick

Authentic Trinidad Pepperpot

Wed, 16 May 2007 22:02:15 -0400

Slow-cooked pork hotpot which is a classic example of afro-carribean one pot cookery. The sort of meal I like - bung everything in the pan and see what happens! Don't be put off by the length of the ingredients list, it is really dead simple to prepare. This is not as spicy as it sounds and is deliciously warming rather than stuffed full of chilli. Cook in the morning and leave to simmer for as long as possible. -- posted by Bel's Belly

Cuban Citrus Garlic Sauce

Fri, 18 May 2007 14:45:33 -0400

Not sure if this is authentic as a Mojo or not- has cilantro. Sounds good for pork and other things too! -- posted by Oolala

Caribbean Pork Kabobs

Sun, 20 May 2007 22:51:34 -0400

The nutmeg and cloves are an interesting combination. Marinating time not included in prep time. -- posted by Vicki in CT

Cuban Pork Sandwiches

Tue, 22 May 2007 23:19:09 -0400

Recipe is from Taste of Home and is being posted for ZWT. -- posted by PaulaG

Caribbean Peanut Crusted Pork Loin

Wed, 06 Jun 2007 17:11:22 -0400

Serve the Vanilla Yams and Curried Mango Sauce (in this same ZWT 3 cookbook) with this! This recipe is meant for peanuts that have been infused with jalapeno or habanero chiles (Heater's brand). If you can't get them, choose super spicy peanuts, or just peanuts, and add dried chiles, ground. -- posted by Mme Melissa

Fried Pork Chunks (Masitas De Puerco Fritas)

Sat, 09 Jun 2007 12:49:56 -0400

Fantastic! Need to be refrigerated 2-3 hours with the marinade. -- posted by Manami

V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa

Mon, 11 Jun 2007 23:52:38 -0400

This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :) -- posted by Vseward (Chef~V)

Exotic Ya' Make a Jamaica Jerk Shrimp With Mango Papaya Salsa

Thu, 14 Jun 2007 13:06:01 -0400

A simple and delicious jerk recipe created by the Exotic Epicureans for a ZWT3 challenge. This easy, versatile dish can also be made with pork or chicken. And it makes a wonderful vegetarian version. The spicy jerk seasoning is complimented by the sweetness of the mango papaya salsa. Times indicated are for shrimp, allow more time if using chicken or pork. -- posted by Alskann

Guava-Glazed Pork Tenderloin With Cilantro-Jalapeño Salsa

Tue, 26 Jun 2007 15:08:21 -0400

Looking for recipes to use up some leftover guava paste when I found this. The original recipe first appeared in the June '02 issue of "Food and Wine" Magazine. Though I have not tried it yet, I will be trying the indoor version. Rather than testing it first, I am posting it now for my fellow ZWT3 travellers. -- posted by justcallmetoni

Orange-Ginger Broiled Pork Tenderloin

Tue, 03 Jul 2007 23:04:48 -0400

Broiling the tenderloin makes the most tender, juicy meat; and you'll love the subtle orange-ginger flavor. If you want more flavor, you can increase the amounts of orange juice and ginger. I served this with a green salad, corn on the cob, and applesauce. This makes a great sandwich the next day with some honey-mustard dressing spread on it. Tip: My parents made this on the grill and it was outstanding!!! -- posted by KissKiss

Griot. Haitian Fried Pork With Sour Orange

Mon, 09 Jul 2007 15:30:34 -0400

This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom. -- posted by MarraMamba

Spicy Beef Tenderloin

Sun, 15 Jul 2007 22:30:28 -0400

Moist and flavorful. Goes great with rice and a green vegetable. Prep time doesn't include marinating overnight. -- posted by littleturtle

Tamal En Casuela: Cuban Tamale Soup

Mon, 06 Aug 2007 17:07:04 -0400

This is the recipe my grandmother used to make. It calls for pork, but you can substutute chicken or beef. A meal in itself. -- posted by Chef Chessie

Pork Tenderloin Rodriguez W/Guava Glaze & Orange Habaneros

Tue, 21 Aug 2007 10:18:27 -0400

This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. Bobby Flay's Boy Gets Grill, 2004. "My good friend Eddie Rodriguez, a clothing designer (he is the Rodriguez in Wilke-Rodriguez), is my longtime guide to the wonderful world of Cuban flavor. This recipe is my tribute to him. Lime, orange, garlic, cumin, vinegar, and just the right amount of chile heat are, to me, what makes Cuban food so irresistible. If you've never tasted a real Cuban mojo, the classic sauce for pork, plantains, and a lot of other staples, prepare to be blown away. I like to grill pork tenderloins, which cook fast and stay juicy. Lean pork tenderloins cook like chicken breasts. They're very simple and very tender, but you have got to get them off the grill before they overcook. As soon as they firm up, they are DONE." One footnote: if you can get sour oranges that's even better to make the mojo or if not, make it a combination of orange juice and grapefruit juice. -- posted by Manami

Rice and Peas With Ham

Tue, 04 Sep 2007 18:03:59 -0400

I took a great cooking class at a Whole Foods store. This is one of the great recipes I got that night. Enjoy! -- posted by Jess N

Arroz Amarillo Con Gandules

Sat, 15 Sep 2007 07:16:06 -0400

Yellow Rice with Pigeon Peas - translated. You won't believe how much flavor can be packed into such an understated dish. This is a pull-out-the-stops version of the dish. The secret is a well-seasoned sofrito. Make enough sofrito to double the recipe & it would be a waste of good ingredients. You can freeze the sofrito for about a month. Gourmet Magazine. -- posted by Manami

Cuban Panini

Thu, 20 Sep 2007 15:46:22 -0400

No, this is not the authentic Miami Cuban sandwich, but it is a fairly reasonable substitute for those of us who don't have quick access to real McCoy. Deli sliced meats make this a fast and filling sandwich. -- posted by SusieQusie

Caribbean Pork Kabobs

Thu, 20 Sep 2007 15:53:29 -0400

Note soaking time for the skewers. -- posted by dicentra

Croquetas

Fri, 21 Sep 2007 20:46:53 -0400

a birthday party favorite -- posted by cocinera

Pork Chops in Spicy Sauce

Sun, 30 Sep 2007 21:15:25 -0400

This is just one of THOSE recipes, fool your friends into thinking you've been cooking all day and they have no idea how simple it is to make. I saw the original of this in a world cookbook 20 years ago, long since lost and now adapted to perfection. -- posted by PhilH

Caribbean Jerk Meatloaf

Tue, 16 Oct 2007 21:41:39 -0400

This is a recipe that I went out on a limb and tried for the first time with some friends over. It was a huge hit. My kids even enjoyed it. This is definitely not the crunchy meatloaf you remember from bad potluck dinners as a kid! The jerk spice was a little hard to find, but our local Whole Foods had a great Hot Jerk Spice paste that worked perfectly. -- posted by Smokehouse Specialties

Pineapple Pork Chops (Grilled)

Tue, 11 Dec 2007 16:38:11 -0500

Different from the others posted here-this one has cumin and cilantro. From First magazine, 7/30/07. -- posted by Oolala

Crisp Roast Pork

Tue, 01 Jan 2008 22:53:37 -0500

Got this from Saveur magazine. I am having trouble with pork lately these days. they always seem so dry and just don't have the flavor they used to but this one was nice and moist and very good -- posted by Marsha Hamner

Sandwich Cubano

Tue, 12 Feb 2008 17:49:29 -0500

Recipe from a Little Havana loncheria owned by a college roommate. The traditional way is to use Cuban Bread but that is not easily available so you can use French or Italian bread. -- posted by Celticevergreen

Dominican Sancocho ( 7 Meat Hearty Stew )

Mon, 25 Feb 2008 17:19:08 -0500

In our country this is a culinary staple. It is a time consuming meal but so worth it. When families make this, it's usually for special occacions and family gatherings. Since it takes a long time to cook, usually we make it while the guests are present so they can sit back and enjoy some cold beers (and keep you company!) ;) You can omit the ribs, sausage and goat if it's too expensive but at least keep the 5. Recipezaar doesn't recognize niame, so I put yam...but it's not your typical yam. Go to a fresh market store that carries imported roots to find the niame. The Bitter or Seville orange can be hard to find, It's preferred fresh but Goya sells a bottled type. You may also omit it if you want. -- posted by Kitty Kat Cook

Jamaican Pork Tenderloin

Thu, 24 Apr 2008 01:28:08 -0400

This tenderloin is absolutely fantastic! Everyone I've served it to has loved it. It's a little different than the other Jamaican Pork Tenderloin recipes so I wanted to post it here so I don't have to drag out the big recipe book. You might be thinking..."two tenderloins sounds like a lot, maybe I'll halve the recipe..." Trust me, you want to make the full recipe! I have always served it with Zatarains Caribbean Rice, but next time I'll try one of the rice recipes on Zaar. Time listed does NOT include marinade time so plan ahead! -- posted by HeatherN

Jerk Pork St. Thomas Style

Fri, 16 May 2008 18:52:01 -0400

This is a recipe from the mother of a friend I had while working in the US Virgin ISlands. -- posted by Celticevergreen

Dominican Style Chicharron ( Fried Pork Skins)

Sat, 05 Jul 2008 00:06:30 -0400

This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did! -- posted by Jennifer 1979

Roast Pork (Pernil) Puerto Rican Style

Thu, 31 Jul 2008 02:12:14 -0400

tasty roast pork, Puerto Rican style, Marine overnight. This is every Puerto Rican party dish. If there is no pernil in the party there is no party, especially the hard skin!! That is to die for. When I was a little girl and woke up to the smell of the pernil, I knew something special was happening that day. -- posted by Elizabeth Silva

Pork -Cuban Sandwich- Without the Bread!!

Thu, 07 Aug 2008 22:59:29 -0400

This is a great meal for anyone on a low carb diet. This is a cuban sandwich without the bread!! I use boneless pork chops, but you can use pork tenderloin cut into medallions too! -- posted by Cheeseburger in Paradise

Emeril's Jamaican Jerk Pork Tenderloins

Thu, 28 Aug 2008 15:20:17 -0400

A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world -- posted by Gianni #23

Chorizo and Garbanzos

Tue, 07 Oct 2008 16:45:22 -0400

I got this recipe from a friend who used to live in Ybor City. I expect its fusion cooking since Cubans generally eat Spanish Chorizo and this calls for Mexican. This is fairly strong...be sure to serve over rice or in tortillas. -- posted by Needles

Red Beans and Rice With Ham and Chorizo

Tue, 14 Oct 2008 15:42:44 -0400

cuban style red beans made in a crock pot. the longer you cook it the better. I dont add salt as the ham and chorizo add plenty,but if you like alot of salt,,, wait til the end of cooking and taste to see if it needs more. -- posted by jamiej

Caribbean Croque Monsieur

Mon, 29 Dec 2008 22:38:43 -0500

A Caribbean version of the French favorite. From the "All Around the World Cookbook." -- posted by Mulligan

Columbia's Original "1905" Salad

Sun, 11 Jan 2009 12:24:34 -0500

1905 is the year that the Columbia Restaurant was founded in the Ybor City section of Tampa, Florida. At this legendary restaurant, this wonderful salad is tossed at your table. Don't forget to have some warm Cuban bread and sweet cream butter to serve along with this delicious salad. -- posted by Alan in SW Florida

Cuban Style Pork Roast (Crock Pot)

Tue, 13 Jan 2009 02:05:36 -0500

I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers. -- posted by CHRISSYG

Pork With Rice and Olives (Arroz Con Carne De Cedo-Dominican Rep

Thu, 19 Mar 2009 17:31:05 -0400

Wonderful dish that bakes in the oven. Doubles nicely & cooks unattended - good enough to serve guests. I like it spicier & greener - dried habanero (few seeds) & handfuls of parsley from the garden makes an especially nice dish. Serve with fresh pineapple salsa & tossed green salad (full of garden vegies in the summer). Allow 6 hours marinating time - let set in the fridge overnight. Came via email - gourmet-recipes-from-around-the-world, thank you Frank! -- posted by Buster's friend

Caribbean Pork Bowl

Sun, 29 Mar 2009 20:13:33 -0400

Adapted from Cuisine at Home. This is spicy and flavorful, but not particularly hot. Don't skip the fruit salsa - the sweetness really plays off the spicy pork. Use a commercially available salsa or make your own from one of Zaar's many options. One with pineapple works especially well -- posted by dianegrapegrower

Lechon a La Criolla (Cuban Style Pork a La Criolla)

Fri, 03 Apr 2009 17:20:51 -0400

Emblematic dish from Cuba! Delicious and simple to make! -- posted by Chef Cristobal

Caribbean Braised Pork With Citrus

Mon, 18 May 2009 17:25:21 -0400

The combination of citrus and spices marks this as a dish typical of many of the cuisines of the Caribbean. Prep time includes marinating time. Adapted from World Wide Recipes, posted for ZWT5. -- posted by TxGriffLover

Pierna Asada a La Criolla--Cuban Pork Roast

Tue, 19 May 2009 01:39:24 -0400

A Cuban recipe for pork roast featuring orange juice and garlic.Prep time is marinating time. Found online for ZWT 5. -- posted by Mami Janine

Jerk Pork

Tue, 19 May 2009 01:55:06 -0400

Posting for ZWT5 The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise. Recipe from. www.globalgourmet.com -- posted by daisygrl64

Slow Cooker Pernil Pork

Tue, 19 May 2009 02:02:39 -0400

This is from allrecipes.com. I haven't tried it yet. -- posted by Debbie R.

Cuban Goulash

Tue, 19 May 2009 17:58:13 -0400

Posted for ZWT5 for safekeeping . Serve with rice or egg noodles, a salad, and crusty bread. If you want more heat, feel free to add a pepper of some sort. I also wonder if you want it more sweet if you could not use regular bananas or pineapple? -- posted by WiGal

Jamaican Jerk Pork

Wed, 20 May 2009 14:00:49 -0400

Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead -- posted by Deantini

Pork Roast Guadeloupe (Caribbean)

Wed, 20 May 2009 14:01:37 -0400

This recipe was found on the internet site recipeisland.com. Preparation time does not inclued the time needed for the meat to marinate. -- posted by Sydney Mike

Cuban-Style Pork Shoulder

Wed, 20 May 2009 20:15:32 -0400

From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker. -- posted by Charlotte J

Jerk Pork Chops With Hearts of Palm Salad and Sweet Plantains

Thu, 21 May 2009 02:33:16 -0400

a complete meal with one recipe :D Zaar has a number of homemade jerk seasoning paste recipe's, or buy it ready made -- posted by MarraMamba

Barbados Pork Roast

Fri, 22 May 2009 12:02:52 -0400

Entered for safe-keeping for ZWT5. From Barbados Tourism Authority. -- posted by KateL

Pork Tenderloin Cubano

Fri, 22 May 2009 12:14:02 -0400

I love Cuban cuisine for its blend of Spanish, African and Carribbean cooking styles and flavors. This is one of those recipes that requires simple preparation the night before and then goes on the grill or in the oven for a quick but delicious meal. From "Home Cooking with the Uncommon Gourmet" by Ellen Helman. -- posted by acerast

Caribbean Pork Kabobs

Sat, 23 May 2009 17:53:35 -0400

If you don't have Caribbean rub then mix 4 teaspoons ground allspice, 1 tablespoon each dried thyme and paprika, 1 teaspoon each cayenne, garlic powder, onion powder, salt and 1/4 teaspoon black pepper -- posted by Samantha in Ut

Authentic Arawak Bar-B-Q Sauce

Mon, 25 May 2009 11:42:12 -0400

This is a Caribbean marinade for all kinds of fish or meat. This is from All Recipes. -- posted by Lavender Lynn

Cubano-Style Pork Loin

Mon, 25 May 2009 22:27:30 -0400

Mojo is a traditional Cuban marinade made with sour oranges, spices, and garlic. Sour oranges are used in many Hispanic dishes and can be found in ethnic grocery stores. Mojo is used as a marinade for pork, chicken, and seafood before cooking. It acts to tenderize any cut of meat and can be used as a ceviche as well. This is a family recipe made with black coffee, which is traditionally used in Cuban family recipes to marinate fresh hams and large cuts of meat. Serve with Recipe #373864 as dressing at the end. Other ways to serve Cubano-style pork loin, is to slice and serve with a fresh fruit salad or serve in soft tacos or sandwiches. Found this recipe in, "The Whole Foods Market Cookbook." -- posted by Virginia Cherry Blossom

Angry Pork Tenderloin

Fri, 29 May 2009 10:36:52 -0400

Recipe Source: Without Reservations by Joey Altman Serve with rice and beans, yummy! -- posted by Brookelynne26

Jerk Pork

Fri, 12 Jun 2009 12:32:24 -0400

Recipe source: Shopper's newsletter -- posted by ellie_

Quick 'n Easy Beef Gyros

Tue, 23 Jun 2009 11:22:27 -0400

.. -- posted by Chef #1298498

Jamerican Ribs

Fri, 26 Jun 2009 03:39:46 -0400

This recipe is a mixture of the carribean flavor and america -- posted by Chef #1306624

Jerk Pork Cheeseburgers With Green Apple Slaw

Fri, 26 Jun 2009 03:49:41 -0400

Oh Rachel Ray you've done it again! If you want to convince a guy that you're a good cook, make or describe this. I have. :D Jamaican spiced pork burgers with applewood smoked bacon, smoked cheddar, and green apple slaw. Excuse me while i wipe the drool off my face... You could also do six burgers from this recipe. I would split it up... -- posted by College Girl

Jerk Pork Loin

Thu, 09 Jul 2009 17:04:43 -0400

Prep time does not include marinating time (4-24hrs) Eating Well Magazine - May/June 2009 -- posted by TattooedMamaof2

Alcapurrias

Thu, 16 Jul 2009 15:44:38 -0400

Alcapurrias are gound beef filled, fried fritters made from a mixture of grated yautía (taro root) and green bananas. Vendors sell alcapurrias at street side stands and grills throught the Caribbean islands. Change it up by using ground chicken, turkey or pork. For a luxury version stuff the alcapurrias with cuban picadillo. Use food processor to grate the yautía and green bananas. Recipe from Latin Caribbean Food Newsletter by Hector Rodriguez. -- posted by 1PugMom2

Mango Habanero Pork Tenderloin With Cuban Guacamole

Mon, 03 Aug 2009 11:38:13 -0400

A Robin Miller recipe -- posted by Brookelynne26

Cuban-Style Oven-Roasted Pork

Tue, 01 Sep 2009 14:12:42 -0400

Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way! -- posted by nsomniak6

Curried Beef

Thu, 17 Sep 2009 16:43:26 -0400

Curried beef was a staple when I was growing up, therefore consider it one of my favourite 'comfort' foods. More often than not, my Mother used goat meat. If you get the chance, I highly recommend giving it a try. The curried meat was usually served with Rice 'n Peas (Recipe #373354 is a good version) or plain white rice. You could also substitute the beef with pork tenderloin. The amount of curry given is just a guideline. Each brand and type of curry has it's own unique qualities and intensity. If you do not have access to scotch bonnet peppers, habeneros or jalapenos will do. Freezes well for later use. -- posted by Diana #2

Cuban Pork Stew

Mon, 21 Sep 2009 11:29:36 -0400

Simple crock pot dinner. -- posted by tangletowngirl

Ww Cuban-Style Pork and Sweet Potato Slow Cooker Stew

Mon, 12 Oct 2009 17:03:56 -0400

5 points -- posted by Chef #1298498

West Indian Crispy Pork Bits

Fri, 20 Nov 2009 13:56:09 -0500

From Mark Bittman. Timing does not include marinating. Serve on toothpicks or on rice and beans. -- posted by WiGal

Cuban Sammy Stuffed Pork Loin & Mustard Vinaigrette

Wed, 30 Dec 2009 13:46:58 -0500

Ever had a Cuban Sandwich? The traditional cuban bread, ham, swiss and roast pork and of course mustard, all pressed and grilled. Well, this is my twist. Savory marinated pork tenderloin, good baked ham, swiss and provolone cheese, a fresh cuban bread stuffing and off course the dill pickles. Pan seared and then roasted in the oven to finish it off. The best part is the mustard vinaigrette is to drizzle over the slices to top it off. Serve with some yellow rice and a fresh cucumber, green olive, onion and tomato relish over fresh chopped salad. -- posted by SarasotaCook