ROAST PORK AND YUCA WITH MOJO RECIPE

      As I promised here I am, back with the rest of the recipe for a Cuban dish. I would like to do as I told your comments about dishes from your countries or the most liked dish to see what dish is better. Also I recommend at the end of my pages excellent recipes books for readers of Spanish or English can enjoy your guests or family with excellent cuisine surprises. No more will leave you with the roast and yuca with mojo, but not before a little philosophizing talking about the history of cassava, here I leave.

     Yuca is a fundamental part of the diet of millions of people. From our aborigines are known to use yuca as a way of feeding. With the discovery of America, the conquerors learned the use of many tubers that were unknown in the Old World as yuca and potatoes. 

     Yuca is a tuber elongated, with a mass of white and dark brown bark, which comes from a shrub grown in many tropical countries. This tuber is rich in carbohydrates as starch, so the caloric intake is considerable. Among its modest contribution in nutrients, the presence of vitamin C, B2, B6, magnesium and potassium.

     Root obtain a powder made with flour tortilla preparing thin known as yuca bread. In Brazil, one of the largest producing countries, this flour made from cassava is known as tapioca di farinha, and West African countries called gari.

     During the First World War (1914-1919), yuca became important in Europe, as the flour obtained from it was used to alleviate the problem of the shortage of bread in the continent.

     All freshly harvested cassava is toxic. The sweet, which is the one used to eat as tuber lost shortly toxicity and therefore is safe cooking and eating. Moreover bitter yuca is a variety that does not lose its toxicity even after boiling and its intake is mortal. It only serves to prepare the cassava because its process is extracting all the juices or starch containing the toxin and is used only bagasse or waste becomes a sort of Indian biscuit with a high content of vegetable fiber. The raw yuca is extremely hard and therefore inedible, just softens peeled and boiled in water. Saying that bitter yuca or toxic variety loses its toxicity after boiled or not correct.

Roast Pork

 
Ingredients:

 
2 pounds pork
FOR THE PORK ROAST ***, annatto ADD TO TASTE THE LIQUID ***
4 green onions, stems and all
1/2 large onion
1 red bell pepper
4 cloves of garlic
3 ounces of white vinegar
1/2 teaspoon pepper
1 tablespoon mustard
2 tablespoons Worcestershire sauce
Salt to taste

Procedure:

 
     Place all ingredients in a blender, and blend well. Cut the meat to taste, mix with the liquid and let marinate in advance. Preferably a day before and ready. Grill meat to taste. The secret is to let the meat marinate in advance.

Yuca with mojo

 
Ingredients:

 
Yuca 1 bag (24 oz.) (Frozen)
3 tablespoons minced garlic or 2 cloves garlic, minced
½ cup Extra Virgin Olive Oil
½ teaspoon Vinegar
1 pinch of salt
1 pinch of oregano
Instructions

    Yuca Boil salted water to boil then add cold water, this will make them soften. Turn off when entering a fork and are soft. In a saucepan, combine remaining ingredients and heat on low until you can smell the garlic. Do not boil or let the garlic take color. Only allow the mixture to warm. Serve copper mixture for topping cooked yuca.

     And now as always I leave a good cookbook to learn.

Kristen Suzanne's 12 Raw Food Recipe Ebooks!

http://xurl.es/ynyo1