I love to order penne when I go to the spanish resturant and I wish that I could make it at homeDoes anyone have a recipe for me to make the roast pork and rice and beans? and also i love plaintains but when i make them fried they taste dry how do I make them the way they do at the resturant?
The pages with no ink in a bibleWhole thing is written on rice paper.
go aheadroll it with whatever paper you havetoilet paper will work really well to.
contact your local DEA office.
Yup, but be prepared to cough a lot'Rolling papers are kept chemical freeNough said?
As far as I know the dish calls PERNIL (not Penne) Penne is a pastaPork shoulder Salt Pepper 1 bulb of garlic Olive oil Onion powder 1 packet of Sazon Put the pork in a stock pot, or one large enough to be able to fit the pork shoulder with roomCover it with salted water and let it sit overnight in the fridgeThe next morning, prepare the seasoning you’re going to rub on the meatUsing a mortar and pestle, smash a few cloves of garlicI use quite a few, but you can smash up as much or as little as you want depending on your likeness for itOnce the garlic is mashed into a paste, add a few tablespoons of olive oil, along with the salt, pepper, onion powder and SazonMix it wellNow, take the pork out of the water and place it in a large bowlUsing a knife, stab lots of holes all over the meatHave fun with it! Just make sure there are plenty of holes in the meat, they’re going to be your flavor pockets in a minute, plus it’ll help the pork cook more thoroughlyHere’s where you get your hands dirtyWith your hands, rub the mixture all over the meat, getting the mixture into the stab woundsOnce you’ve thoroughly coated the pork, put it back in the large bowl, cover the bowl with aluminum foil and put in the fridge againLet it marinate for at least 1 hourYou’d be totally fine with going to work and leaving it in the fridge to sit until you get homeAfter it’s had a chance to soak up all of the flavors, put it in a roasting pan, cover it with tin foil and put it in a 275 to 300 degree F oven, for approximately 15 minutes per poundWhen it’s about ? of the way done, take off the tin foil to let it brown and crisp Serve with rice and pinto beans
