A few months ago I asked if anyone had a decent recipe for roast pork that would be similar to what I've gotten from local bodegas and Alfonso posted a family recipe. [ame="http://www.botl.org/community/forums/showpost.php?p=498179&postcount=1"]BOTL Cigar Forums - Brothers of the Leaf - View Single Post - Cuban meal.[/ame]
I tried it out last night and damn it was good, thanks Alf! While sweeter than what I was expecting and a bit more citrus it was delicious and tender. I think the difference was the Cuban flavor (the added acidity really brought the flavors out), the bodegas I frequent seem to be more Puerto Rican in style.
I've learned a couple things from this, I learned that criollo need not be only a term used with tobacco, and why he's such a hit with las mujeres. It's gotta be his pork.
I tried it out last night and damn it was good, thanks Alf! While sweeter than what I was expecting and a bit more citrus it was delicious and tender. I think the difference was the Cuban flavor (the added acidity really brought the flavors out), the bodegas I frequent seem to be more Puerto Rican in style.
I've learned a couple things from this, I learned that criollo need not be only a term used with tobacco, and why he's such a hit with las mujeres. It's gotta be his pork.
