Cuban and Chinese cuisine together: Cuban pork fried rice recipe

Most people, who don't know Cuba well, don't realize that there are a number of Chinese who lived and worked there since 1850. Although there are perhaps only 500 Chinese there now, there were once up to 40,000 Chinese in Cuba.

In Havana, a neighborhood known as "Barrio Chino", which is equivalent to Chinatown. This neighborhood was once spread over 40 blocks, but now is worth somewhat but is still home to many Chinese restaurants.

Because of this influence, the Cuban cuisine has absorbed some of the flavors and spices. You will find in most Cuban homes and soy sauce fried rice is well loved. Always have liked the idea of fusion foods that is located at the intersection of two distinct food traditions. I created this recipe combines the flavors of China and Cuba.

Rice is of course fundamental Chinese and Cuban. Pork cooked Cuban often in homes, where remains could easily add to this dish. Chinese soy sauce blend with lemon garlic parsley enthusiasm, and I think that makes delicious fried rice.

You can use the new cut pork chop pieces for this recipe. But, as I said earlier, even leftover roast pork is delicious, and can be added to rice. In fact, the fried rice is food leftover is perfect and you can use any leftover rice, vegetables and meat or fish but shrimp.

Cuban pork fried rice

Components

Slides-1 pound of pork, thinly in pieces mouth size (leftovers cooked okay)
-Small onion, chopped lemon zest from 2 lemons fresh barsili a bunch of small
-3 cloves of garlic, minced-1 Bell Pepper chopped. oil for frying (peanut or vegetable or olive oil)
-3 cups cooked rice 1/2 cup of white wine (or chicken stock) 2 tablespoons soy sauce

Trends

Soak in vinegar pork in lemon zest, garlic, salt, pepper, half the parsley and a touch of olive oil (half an hour). Add oil and pan or wok, and heat on high for a few minutes. Add the marinated pork. After 3 or 4 minutes, add chopped onion and bell pepper and cook for a few minutes. Add wine and cook for another few minutes until the liquid is reduced. When there are left a little liquid you can add soy sauce and rice and mix the ingredients together. When the hot rice and mixed perfectly together add the remaining parsley and serve.