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Cuban Pork Potato Skins with Fried Red Cabbage

CUBAN PORK POTATO SKINS WITH FRIED RED CABBAGE

Recently made these amazing Cuban pork sandwiches and had loads of pork leftover, so came up with these. I know potato skins are a bit dated, but I think they are tasty, use up leftovers and tick all the boxes! Let's bring them back!

Here's what you'll need

Pork

  • 2 pound boneless pork shoulder
  • 1 medium onion (finely chopped)
  • 1 whole head of garlic
  • 4 tbsp dried oregano
  • 4 cups OJ
  • 2 cups lime juice
  • ¼ cup red wine vinegar
  • 4 tbsp olive oil
  • 3 bay leafs
  • salt and pepper

The Skins

  • 2 baking potatoes
  • 1 cup red cabbage (shredded thinly)
  • 3 tbsp rice flour
  • 1 cup fresh grated swiss cheese
  • 1 handful fresh cilantro (chopped)
  • 4 tbsp sour cream
  • dash of green jalapeno hot sauce
  • 1 lime (cut into wedges)
  • salt and pepper
  1. in a pestle and mortar, mash up the onions, garlic and oregano with salt

  2. cut deep slits in the pork and rub well with salt and pepper and rub in the onion mixture

  3. add all the liquids, pop into a plastic container and toss into the fridge for at least 24 hours, but you could go for 48 hours

  4. cook in the marinading liquid in a 300° preheated oven for 4 to 5 hours or until the meat is just falling apart

  5. let it cool almost completely in the liquid

  6. take the pork out of the liquid and pull it apart with a couple of forks as you would with any pulled pork

  7. store it in a container with enough of the liquid to cover

  8. now onto the potato skins...boil the potatoes whole in seasoned water until cooked all the way through

  9. allow them to cool completely and cut into wedges

  10. carefully cut out the meat of the skin, leaving a bit to keep it together

  11. CUBAN PORK POTATO SKINS WITH FRIED RED CABBAGE
  12. deep fry the potato skins until crisp (about 2 minutes or so)

  13. lay the skins out onto a baking tray and top with the pork and cheese and toss into a preheated 400° oven for 8 to 10 minutes or until melty and golden

  14. CUBAN PORK POTATO SKINS WITH FRIED RED CABBAGE
  15. toss into a preheated 400° oven for 8 to 10 minutes or until melty and golden

  16. in the meantime, dredge the cabbage in the flour and deep fry until crisp (about 5 minutes), scoop out onto a paper towel and season with salt and pepper

  17. top the potato skins with the fried cabbage, dollops of sour cream, drizzles of green hot sauce, fresh cilantro and squeezes of lime

  18. CUBAN PORK POTATO SKINS WITH FRIED RED CABBAGE
  19. serve hot with more lime wedges

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