Cuchifrito

Cuchifrito Recipe from Puerto Rico - Pork, Sausage, Bananas, Tomatoes and More!

Region / culture: Puerto Rico | Preparation time: 1 hour | Cooking time: 4 hours | Servings: 6

Introduction

Cuchifrito is a traditional Puerto Rican dish that consists of various parts of the pig, such as the stomach, ears, and tongue, cooked in a flavorful sauce. This dish is a favorite among many Puerto Ricans and is often served at special occasions and family gatherings.

History

The origins of cuchifrito can be traced back to Puerto Rico, where it has been a popular dish for generations. The name "cuchifrito" comes from the Spanish words "cuchi" meaning pig and "frito" meaning fried, reflecting the cooking method of frying the various pig parts.

Ingredients

1 pork stomach
2 lb (907 g) of pig ears
2 lb (907 g) of blood sausage
2 lb (907 g) of pig tongue
2 lb (907 g) of green bananas
The juice of six lemons
Mojo as needed
2 tbsp of adobo, more or less to taste
1 cup of sofrito
3 tbsp of oregano
salt and pepper to taste
3 tbsp of olive oil
2 to 3 tbsp of tomato paste
2 can of tomato sauce

How to prepare

Rinse the pig stomach under cold water, scrubbing thoroughly inside and out.
Remove any stringy fibers and place the stomach in a pot with lemon juice and enough cold water to cover it. Set aside.
Wash the pig ears in cold water and place them in a separate pot with cold water. Set aside.
Scrub and scrape the pig tongue under cold water, then place it in another pot with cold water. Set aside.
After at least one hour, drain the water from the pot containing the pig stomach and rinse and scrub it once again. Ensure it is completely clean. Place it in a large pot that can accommodate the stomach, pig ears, and pig tongue.
Add enough cold water to cover the pig stomach. Place the pot on high heat and add the sofrito, salt, pepper, and adobo. Bring to a boil, then reduce the heat and simmer for about one hour.
After one hour of simmering, add the pig ears and tongue to the pot. Increase the heat until it comes to a boil, then reduce to a simmer again. Allow it to cook for another two hours.
Once everything has simmered and is tender, remove from heat. Set aside and allow it to cool. Save the broth and set it aside as well.
Sauce:
Pour olive oil into a saucepan and heat it up.
Stir in the sofrito. Once it starts to bubble, add tomato paste and stir. Reduce the heat to prevent the paste from burning.
Add the tomato sauce and stir. Once the sauce starts to boil, add a little of the broth that was set aside. Add enough broth to achieve a medium to light texture, without making the sauce watery. Taste for salt and add hot sauce or cayenne pepper for spiciness if desired.
Allow the sauce to simmer for about 20 to 30 minutes, stirring occasionally.
Cuchifrito:
Once the cuchifrito has cooled, slice the cuajo into strips about 0.75 to 1 inch wide.
Do the same with the pig ears.
Slice the tongue into medallions about 0.5 inches thick.
Place all the above ingredients in a large bowl or pot. Sprinkle a little mojo, but not too much, and mix well with your hands.
Lightly oil a baking pan and place the cuchifrito in it.
Place the pan in a preheated oven at 325°F (163°C). Roast for about 35 to 40 minutes or until golden brown. Stir and rotate from bottom to top for even cooking.
In a separate pan or cast-iron frying pan, place the morcilla and roast it in the oven along with the other meats.
Green bananas: This is the easy part of the dish.
Rinse the bananas under cold water.
Cut off the ends.
Place them in a pot with cold salted water and bring to a boil.
Reduce the heat and simmer for about half an hour or until tender.
When done, turn off the heat and leave the bananas in the pot.

Variations

For a spicier version, add chopped jalapenos or hot sauce to the sauce.
Substitute the pig ears and tongue with pork belly or shoulder for a different flavor and texture.
Add diced potatoes or carrots to the dish for added vegetables.

Cooking Tips & Tricks

Make sure to thoroughly clean and scrub the pig stomach, ears, and tongue before cooking to remove any impurities.

- Simmering the meats in a flavorful broth for a long period of time helps to tenderize them and infuse them with flavor.

- Roasting the cuchifrito in the oven helps to crisp up the exterior and add a delicious texture to the dish.

Serving Suggestions

Cuchifrito can be served with a side of rice and beans, fried plantains, or a simple salad. It is often enjoyed with a squeeze of fresh lime juice and a sprinkle of cilantro on top.

Cooking Techniques

Simmering the meats in a flavorful broth helps to infuse them with flavor and tenderize them.

- Roasting the cuchifrito in the oven helps to crisp up the exterior and add a delicious texture to the dish.

Ingredient Substitutions

If pig stomach is not available, you can substitute it with pork belly or shoulder.

- If pig ears are not to your liking, you can omit them or substitute them with pork ribs.

Make Ahead Tips

Cuchifrito can be prepared ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven before serving.

Presentation Ideas

Serve cuchifrito on a large platter with a garnish of fresh herbs and a side of rice and beans. You can also serve it in individual bowls for a more rustic presentation.

Pairing Recommendations

Cuchifrito pairs well with a cold beer or a glass of red wine. It also goes well with a side of pickled vegetables or a tangy salsa.

Storage and Reheating Instructions

Store any leftover cuchifrito in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains: None

Summary

Cuchifrito is a high-protein dish that is rich in iron and vitamin C. It is moderate in carbohydrates and fats, making it a hearty and satisfying meal.

Summary

Cuchifrito is a traditional Puerto Rican dish that is rich in flavor and history. This hearty and satisfying meal is perfect for special occasions and family gatherings, and is sure to be a hit with your loved ones. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Cuchifrito. It was a hot summer day in Puerto Rico, and I was visiting my aunt Maria in her cozy little kitchen. As soon as I walked in, I was greeted by the delicious aroma of garlic and onions sizzling in a pan.

"What are you cooking, Tia?" I asked, curious as always about my aunt's culinary creations.

"Oh, just a little something called Cuchifrito," she replied with a smile. "It's a traditional Puerto Rican dish that combines crispy fried pork with a medley of savory spices and herbs. Would you like to help me make it?"

I eagerly nodded, excited to learn a new recipe from my aunt. As she guided me through the steps, I watched in awe as she expertly seasoned the meat with a blend of adobo, oregano, and cumin. The aroma that filled the kitchen was intoxicating, and I knew that this dish was going to be something special.

Once the pork had been marinated to perfection, my aunt carefully placed it in a hot skillet and let it sizzle away until it was crispy and golden brown. The sound of the meat cooking was music to my ears, and I could already taste the mouthwatering flavors that were about to come.

As we sat down to enjoy our meal, my aunt shared with me the story of how she learned to make Cuchifrito. She explained that the recipe had been passed down through generations of our family, with each cook adding their own unique twist to the dish.

"I first learned how to make Cuchifrito from my mother when I was just a little girl," my aunt reminisced. "She taught me the importance of using fresh ingredients and cooking with love and passion. It's a recipe that has been cherished in our family for years, and I'm so happy to pass it down to you."

From that day on, Cuchifrito became a staple in my own kitchen. I would often make it for family gatherings and special occasions, delighting in the smiles and compliments that it never failed to elicit. Each time I cooked the dish, I felt a deep connection to my Puerto Rican roots and the generations of strong, talented women who had come before me.

Over the years, I continued to perfect my recipe for Cuchifrito, adding my own personal touch with a dash of hot sauce or a sprinkle of fresh cilantro. I would often experiment with different cuts of pork or variations of the seasoning, always striving to create the most delicious and flavorful dish possible.

As I grew older, I began to share the recipe with my own children and grandchildren, passing down the tradition of Cuchifrito to the next generation. I would spend hours in the kitchen with my loved ones, teaching them the secrets of this beloved dish and instilling in them a passion for cooking that would last a lifetime.

Now, as I sit here in my kitchen, surrounded by the laughter and chatter of my family, I can't help but feel a sense of pride and satisfaction. The recipe for Cuchifrito has not only brought joy and nourishment to those I love, but it has also served as a powerful link to my heritage and the memories of the strong, talented women who came before me.

I am grateful for the gift of this cherished recipe and for the opportunity to share it with others. As I take a bite of the crispy, flavorful pork that I have lovingly prepared, I am reminded of the rich history and traditions that have shaped me into the cook and woman that I am today. And for that, I am truly thankful.