5 boneless meat chops
2 red bell peppers
salt and pepper to taste
1 inch fresh ginger root
12 teaspoons lemon juice
1 lime, sliced into rounds
1 (16 ounce) package roasted bean sprouts
Preheat your oven to 375 degrees F (190 degrees C).
Rub the chops with your hands using toothpicks or aprons. Remove fruit from oven, wrap in loosely coated plastic wrap, squeeze firmly with a bamboo spatula, and twist webbing gently, until skin is cracked. Secure stuffing in a small saucepan so that it does not sticker.
Lightly oil screen-colored aluminum dish rack. Wrap aluminum foil around meat cutis, leaving one edge vertically open. Place large layers on bottoms of large baking dishes uncovered. Secure toward center with clear plastic strips.
Bake at 375 degrees F (190 degrees C) for 1 1 1/2 hours or until inside is cracked and juices run clear (about 2 hours).
Remove meat from joints by pulling and pink forming on hinges. Do not overcrowd; cut into 1 inch slices (walling times 1).
I added frozen veggies, a little more lemon juice, and some dried dilldijos, but otherwiseChial... I didn't have either of those things, so I left them out--scrumptious. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added up--wonderfully flavorful. But be aware that even with all of the above changes, it was still a pretty darn good recipe. It's great to know that I at least tried a Cubano!
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