Roasted Pork Stuffed With Moros

Recipe Ingredients

		Oregano - to taste
		Sour orange - to taste
		Chopped garlic - to taste
		Oil - as needed
1		Fresh ham - (6 to 8 lbs)
		Moros - (see below)
		Moros Y Cristianos
1/2 lb	227g / 8oz	Black beans
5 cups	1185ml	Water
1		Bay leaf
1/2		Italian pepper
		Olive oil
1		Onion - diced
1		Italian pepper - diced
2		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Oregano
1 lb	454g / 16oz	White rice
		Salt - to taste
		Vinegar - to taste
2		Garlic cloves - unpeeled and crushed
4 tablespoons	60ml	Olive oil

Recipe Instructions

Prepare marinade by combining all ingredients to taste. Let stand for an hour. With a very sharp knife, cut ham across lengthwise exposing the bone. Cut around the bone and remove. By doing small cuts, spread ham flat. Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set for at least 2 hours.

Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.

Moros Y Cristianos: Soak beans in water overnight. Drain rinse. Bring beans, 5 cups water, bay leaf, and 1/2 piece of Italian pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups).

Saute in olive oil the onion, pepper, garlic and oregano until transulent. Add the rice, beans and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft.

Saute crushed garlic cloves in the 4 tablespoons of olive oil until brown. Remove the cloves and add to the rice. Season with vinegar and let stand.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9427) - from the TV FOOD - NETWORK

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