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Cuban Bowl with Tostones

Recipe from: Snout and Co.

Snout and Co. in Seattle delivers comfort food with flavours drawn from Cuba to South Carolina, and features a Homemade Black Bean Burger and a Pulled Pork Sandwich with meat that has been slow cooking for 24 hours.

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Jasmine rice, cooked
Black beans (see below)
Cushion meat (see below)
Tostones (see below)
Tomatillo-coconut sauce (see below)

Mix together jasmine rice and black beans. Top with cushion meat. Place tostones in rice and drizzle tomatillo-coconut sauce between tostones.

1.4 kilograms pork cushion meat
2 cups orange juice
1 cup lemon juice
1 cup lime juice
1/4 cup extra virgin olive oil
3 tablespoons black pepper
3 tablespoons dried oregano
2 tablespoons cumin
10 cloves garlic, minced
2 tablespoons packed dark brown sugar

Mix ingredients together and marinade with pork for 10-12 hours.

Remove roast from marinade, place in a deep pan and seal. Put marinade in fridge for later use.

Cook roasts at 220 degrees Fahrenheit for 6 hours.

Drain juice from pan. Add marinade back to pan and sprinkle roasts with kosher salt and brown sugar.

Place back into oven uncovered and cook at 375 degrees Fahrenheit for 12-15 minutes.

Remove roasts and pull meat apart for serving.

450 grams dried black beans
1/4 cup extra virgin olive oil
3 red onions, diced
4 bell peppers, diced
6 cloves garlic, minced
3 tablespoons kosher salt
2 tablespoons black pepper
3 tablespoons dried oregano
2 bay leaves
3 tablespoons cider vinegar
1 teaspoon cinnamon
2 teaspoons sugar

Soak beans in pot with 6 cups of water for 12 hours.

Drain remaining water and fill with fresh water until water level is 1 inch above beans.

Bring beans to a boil and then continue cooking over medium heat.

Sauté onions and bell peppers with extra virgin olive oil for 2 minutes. Add garlic, black pepper, salt, oregano and bay leaves. Cook mixture until onions are translucent and then add mixture to the beans.

Add vinegar, cinnamon and sugar to beans.

Set heat to low and simmer for 3 hours.

450 grams tomatillos
1/2 cup sweetened coconut
2 tablespoons sugar

Smoke tomatillos with cherry wood at 220 degrees Fahrenheit for 90 minutes. Cool.

Puree tomatillos sweetened coconut and sugar.

24 plantains, peeled and cut into 1-inch slices
Canola oil

Fry plantains in canola oil until golden.

Remove from oil and flatten plantain with a heavy board.

Return to oil and fry for another 1-2 minutes.

Yield: 12 servings