CUBAN ROAST PORK

Fresh pork, picnic cut, 6 lb.

Take the pork and rinse under tap water and dry it, make small cuts all over the pork and insert garlic cloves in them, squeeze 2 lemons on the pork, then salt and some black pepper all over the meat, Place the pork with skin down, use a Pyrex, or non stick pan. Preheat oven at 400F, cook for one hour at 400 then reduce heat to 325F cook for 35 minutes per pound. After the first hour run a spatula under to make sure is not going to stick too much,
so you can enjoy all of the crunchy skin.

Let it stand out of the oven about 5 minutes then cut it any way you want, tear off the skin, and serve the pork and a piece of the crunchy skin with the CONGRI.

A salad of lettuce and tomatoes always goes very well with this dish. You can also serve fried ripe plantains, or tostones,(fried green plantains)


TOSTONES

Peel the plantains and cut into 1" thick pieces. Fry in hot oil for 5 minutes, turning them , or until they begin to brown.
Remove from pan and and remove the pan from the heat (until you are ready to fry again)
Flatten the pieces using a piece of brown paper bag folded about three times, place the pieces between on your countertop, and with the squeeze them down with your hand or hard spatula.
Fry again in the hot oil for about 3 minutes ,turning again, drain on kitchen paper, and sprinkle with salt. Serve them inmediatly.

For the ripe plantains peel and cut on a slant the thickest part to be no more than 1", and just fry in hot oil., drain and serve.

THIS IS FROM LIL AND BERNIE CRUZ. THANKS SOOO MUCH!!!