Cuban Ember Feast
Introduction to the Cuban Ember Feast
The Cuban Ember Feast is a medley of flavors and textures that encapsulates the vibrant tastes of Cuban cuisine. Steeped in history, this dish hails from the rich culinary traditions that blend Native Taino ingredients with African, Spanish, and Caribbean influences. This feast typically centers around marinated pork cooked low and slow over an open flame, conjuring the warmth of Cuban hospitality.
Ingredients
To create the authentic Cuban Ember Feast, gather these ingredients:
- Pork shoulder (approximately 5 lbs)
- Lime juice (freshly squeezed from 4 limes)
- Orange juice (preferably from 6 oranges)
- Garlic (8 cloves, minced)
- Olive oil (1/2 cup)
- Ground cumin (2 tablespoons)
- Dried oregano (1 tablespoon)
- Black pepper (1 teaspoon)
- Salt (to taste)
- Onion (1 large, thinly sliced)
- Bell pepper (1 red, thinly sliced)
- Brown sugar (1 tablespoon)
- Bay leaves (2)
- White rice (4 cups, cooked)
Preparation
Marinating the Pork
Start by marinating the pork shoulder to infuse it with a deep, aromatic flavor. Combine the lime juice, orange juice, garlic, olive oil, cumin, oregano, black pepper, and salt in a large bowl. Whisk thoroughly to blend all the ingredients.
Place the pork shoulder in a deep dish and pour the marinade over it. Ensure the meat is fully submerged. Cover and refrigerate overnight or for at least 12 hours to enable the flavors to penetrate.
Preparing the Vegetables
While the pork marinates, prepare your vegetables. Thinly slice the onion and bell pepper. Set them aside until you're ready to cook.
Cooking Process
Setting Up the Grill
To achieve the signature smoky flavor of the Cuban Ember Feast, you'll need a charcoal grill or, alternatively, a smoker. Preheat your grill to a low temperature, around 250°F-275°F. This process takes time, setting the stage for a long, slow cooking duration.
Grilling the Pork
Place the marinated pork shoulder directly on the grill grates. If using a smoker, arrange the coals to one side and place a drip pan filled with water under the meat. This prevents the marinade from causing flare-ups and adds moisture to the air, enhancing the pork's tenderness.
Cover the grill and allow the pork to cook for approximately 5-6 hours, basting it with the reserved marinade every hour. Turn occasionally to ensure even cooking. Check the internal temperature with a meat thermometer; it should register at least 190°F when fully cooked. For precise timing, use a cooking timer.
Sautéing the Vegetables
As the pork nears completion, drizzle a bit of olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper along with the bay leaves. Sprinkle in the brown sugar and sauté until the onions become translucent and caramelized. Discard the bay leaves once the vegetables are ready.
Resting the Pork
Once the pork shoulder is cooked, remove it from the grill and allow it to rest for about 20-30 minutes. This resting period allows the juices to redistribute without losing moisture, leading to a succulent final product.
Serving the Cuban Ember Feast
Slice the pork shoulder into thick cuts and arrange them on a serving platter. Accompany the meat with the sautéed onion and bell pepper mix. Serve this hearty dish alongside a generous portion of white rice to soak up the flavorful juices.
Enjoying the Meal
The richly flavored Cuban Ember Feast is best enjoyed with friends and family. Pair it with a refreshing Cuban-style mojito or a chilled glass of sangria. Let the flavors transport you to the streets of Havana, filled with vibrant sounds and rich aromas. Relish each bite as you're immersed in this authentic culinary tradition.