Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
A long soak in a citrus-, garlic-, cilantro-, and oregano-infused marinade gives this Puerto Rican pork dish from Sofrito restaurant in New York a mellow herby flavor. Cooking it slowly wrapped in banana leaves ensures a juicy, moist roast. Serve it up with some rice, black beans, and sweet plantains.
What to buy: Banana leaves are often kept in the frozen foods section of the grocery store. Thaw in the refrigerator before using.
If you can’t find sour oranges (also known as bitter oranges), use a mixture of half lemon juice and half grapefruit juice.
Game plan: Be sure to start making this a day before you want to serve it, as it needs 12 to 24 hours to marinate.
For the pork:
by Emily Payne | Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes...
by Amy Schulman | Fall easily conjures up images of multi-colored leaves, flickering fireplaces, and warm scarves, but...