Pork marinated in a delicious way. Nicaraguan Food

Cut pork shoulder into medium-sized pieces.

Marinate pork with 1 tablespoon salt, garlic powder, lemon pepper, Goya anato powder, anato paste, and 2-3 tablespoons Lea and Perrins sauce.

Juice sour oranges (or substitute with 2 sweet oranges and 1-2 lemons) and add to the marinade.

Combine all marinade ingredients and massage into the pork. Let it rest for 30 minutes to 1 hour.

In a pan, heat vegetable oil until hot.

Add cooked black beans, onions, and bell pepper to the pan.

Combine 2 cups of cooked black beans with 2 cups of cooked rice in the pan.

Add dry oregano if desired, and let it rest.

Slice ripe plantains and fry them in oil over medium heat until golden brown, about 4-5 minutes, flipping occasionally.

Use the same oil from frying plantains to cook marinated pork in a new pan with 6-7 bay leaves, covered, for 7-8 minutes, stirring occasionally until juices reduce.

Prepare a side of cucumbers, tomatoes, and green onions with lemon juice for serving.

Serve Gallo Pinto with fried plantains and pork.

Equipment Needed

Dietary