Carne de Cerdo Rellena (Pork Stuffed with Vegetables)

by Erica Dinho on September 11, 2010

Cerdo relleno

This is my grandmother’s Stuffed Pork recipe which is stuffed with carrots, peas, herbs, and spices. This is one of my favorite comfort food dishes.

I lived with my grandmother for a few years and I had a special relationship with her. This was one of the dishes she used to make for me when I had lunch at her house. She knew it was one of my favorites. She served it with rice, yuca, potatoes, salad and avocado. And, it tastes even better the next day.

Buen provecho!

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Ingredients

(4 servings)

  • 2 pounds pork roast boneless
  • 1/2 cup chopped onion
  • 2 garlic cloves
  • 2 scallions
  • Salt and pepper
  • 1/2 cup of peas
  • 1/2 cup diced carrots
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sazon goya with azafran or achiote
  • 1 pound frozen yuca
  • 1 pound small potatoes
  • 5 cups water

Directions

  1. Place the onions, garlic, and scallion in a food processor and puree.
  2. To create the cavity for the stuffing, use a long sharp knife and cut a 1 1/2 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity.
  3. Stuff the pork with the peas, carrots and half of the onion mixture, pushing with your fingers to be sure the filling goes all the way through. Tie the end of the pork so the filling does not come out.
  4. Place the pork in a zip lock bag, add the rest of the onion mixture, salt and pepper.
  5. Be sure the pork is covered with the marinade and refrigerate for at least 3 hours or overnight.
  6. In a large pot, place the stuffed pork water, sazon goya and cumin powder. Reduce the heat to medium low, cover and cook for 1 hour to 1 hour and 30 minutes, stirring occasionally.
  7. dd the potatoes and yuca, and cook for an additional 30 minutes or until the vegetables are tender.
  8. Serve over white rice.
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{ 13 comments… read them below or add one }

1 gloria September 11, 2010 at 5:20 PM

Esto se ve delicioso Erica, muy bueno, x gloria

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2 Belinda @zomppa September 11, 2010 at 5:43 PM

This is so visually wonderful, too. How special grandmas are – glad you had a close relationship with her and have these wonderful dishes to honor her.

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3 Joan Nova September 11, 2010 at 6:54 PM

Delicious and colorful but I’m scared of 3 starches…though I don’t know which one I’d give up. :)

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4 anncoo September 11, 2010 at 10:07 PM

WOW! What a beautiful dish!

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5 Jeannie September 11, 2010 at 11:18 PM

Looks colourful! The stuffed pork looks delicious!

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6 Anna September 12, 2010 at 10:43 AM

It looks so beautiful, great colors. And I love the cassava on the side. I wish cassava was easier to find around here. Have a great Sunday Erica.

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7 5 Star Foodie September 12, 2010 at 10:04 PM

The veggie stuffing sounds wonderful, great colors!

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8 grace September 14, 2010 at 2:03 AM

pig and veggies–i like ‘em together, whether side by side on the plate or stuffed together in glorious form like this–bravo!

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9 Angie's Recipes September 14, 2010 at 5:15 AM

That looks like a great hearty winter meal!

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10 norma September 15, 2010 at 11:44 AM

I am so hungry after looking at this. Really a good looking dish.

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11 Chris September 18, 2010 at 7:44 AM

Look at how colorful that is! I also like the little details like how you made a rice timbale. Great plating, Erica!

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12 Oysterculture September 19, 2010 at 7:27 PM

I’m making pork for dinner but I wish I had checked here first, what a delicious sounding meal. I will not screw that up again.

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13 Rosy April 11, 2014 at 5:55 AM

Hola! Me encantaría ver fotos de la preparación, es posible?
Me encanta tu sitio, soy colombiana y vivo en Francia hace unos meses, le he mostrado tu página a mi suegra y a sus tías para que conozcan de nuestra deliciosa gastronomía, te felicito y te doy gracias por este aporte tan bello!

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