PUERTO RICAN FOOD Made at home

your life's such a beautiful thing don't you think any puerto ricans in the house today i see a few out you guys coming in i see you guys i see you guys let's do a puerto rican plate for order 69 all right okay we got a nice hunk of is this ham hawk i was going to say ham hock notice this pork shoulder here are we going to do take this big pork shoulder here we're gonna not the bone but the skin the skin from the meat here we go we got the skin off or not off it's still dangling stab some holes in it make a nice marinade so i got a bulb of garlic well almost a bottle garlic there's all the garlic i have but get a bob of garlic to this tablespoon garlic powder half tablespoon garlic salt one tablespoon onion powder and a half tablespoon black pepper [Applause] i'm gonna do two tablespoons of salt here i'm gonna do a little more than a tablespoon let's go two tablespoons of smoked paprika and we're gonna do two tablespoons of dried oregano finish it off with some olive oil [Music] let's go half a cup mix it in very well you guys smell it oh my god nice and mix lift up that cap [Music] rub it in very well make sure you get everything into the cracks as well or the stab wounds that we we stabbed in penetrate it [Music] oh man sure it gets penetrated all right i'm gonna let this sit overnight minimum seven in the morning i was preheating at 400 degrees fahrenheit we're gonna toss this in for about five minutes we're gonna make some sofrito so one bulb of garlic we got one bunch of cilantro here we got some green peppers i got two small green peppers going in and one large onion okay and that's it i don't got any cilantro because i'm finding today but cilantro will do you guys set it up two tablespoons of olive oil going in all right last time i made mofongo uh one person told me that all you need for puerto rican seasoning is and some salsa for the seasoning we got half an onion half a red pepper half a yellow pepper half and uh what is this orange pepper sorry guys i got my coffee we're gonna do some salt a teaspoon of salt this little black pepper i'm just gonna soften this so it will once i've got this nice and salty take this out we're gonna do oil for the pan beautiful cookies a packet of sazon seasoning also just a pinch of salt and pepper as well [Music] one cup of tomato sauce here okay oh shoot me oh man okay let this simmer on a medium low heat for about five to eight minutes then we'll take it off all right taste this bad boy for more seasoning okay taste and adjust for your liking that's delicious now i feel like it needs a little more size zone into the mix i just noticed this wait where is it where is it give me a second it's on this package here a little magic plantain oil's nice and hot toss them into the pool i don't care if they can swim just have to get in cooking time for this i want to say three minutes remember i said three minutes i lied to you guys eight minutes everybody out is cool over here i got a nice authentic pilan if you guys don't know what pilan is i don't know my paints [Music] season salt some black pepper get into it this legit is a two-hander thing not a one-handed thing huh okay more plantain let's see if it needs more seasoning right on this quick time it's got a super fish oh that's hot that's real nice a rose gone gonna do less two tablespoons of olive oil cup of ham chopped up fried eggs you got your hand nice and fried three tablespoons of paprika three two tablespoons try that two package of sazon i find saizo not too salty in any way it's just nice and mellow not too sure what's in it but it's tasty a can of green beans or not know gravy these greens these these are green pigeon beans that's what it is then we got one can of tomato sauce going right here some green olives maybe the whole thing chicken stock here and let that boil up just to catch a nice boil two cups of laundry and rice in stir that in nicely okay drop the heat down too low throw on the lid don't open up for 25 30 no 25 minutes in arrows gone gondolas did i say that right okay it's a little wet right now but it's gonna dry out okay you trust me just let it sit for a bit right all right four hours in this is what i'm gonna do take off this tin foil then we're gonna crust this top here for additional one hour burnt across oh man but i think we can salvage it i think we can man it's crispy but i burned it i salvaged it look at that still tasty i promise you you know what i think that's the whole thing you know when you mess up the skin you kind of just mess up the whole thing guys i kind of feel bad i kind of feel a little down right now because of the skin guys it's all about the skin but it's still crunchy and still tasty i promise you guys okay let's do this let's chop this down oh man i should have waited a bit more but it's time to eat guys i've been waiting oh man it's flying right [Music] order 69 your order is almost up [Applause] [Music] already [Music] all right puerto rican okay this is a little tricky guys okay let's start with this first right here this is the i know i keep saying it wrong i rose golden gondeles okay my twist my take on it it's always been my twist my take on it guys everything i cook it's my twist my take on it even everybody has their twister taken it this is the a rose gold gondolas guys bite on this guy nice soup off of this it's delicious what can i say i really love the olives in this oh man let's get some of that pork hmm that's nice simple and easy was going to say you can't really mess this up but i kind of messed up on the skin [Music] flavor wise it's simple nice simple need easier with this right still delicious try some of that skin superfluous you hear that crunch nothing beats a crispy pork skin let's see that even though i burnt it and i feel really bad it still tastes amazing my move fungal you know i should have done did this last minute trying to group that now it's like rock hard but i know it's still gonna be tasty i should microwave it a bit but it's okay let me just break it down bite on this might not look like it but i know it's going to taste similar in a way it's got that this guy nice superfluous it was delicious i made mufang before and came out amazing i made it with pork though the shrimp is amazing too but i'm kind of hurt still by the skin i'm gonna say i apologize perfect though i will redeem myself alright

Channel: Quang Tran

Views: 203,148

Keywords: Puerto Rican Food, Authentic Puerto Rican Food, mofongo recipe, mofongo, eating Puerto Rican food, Eating South American Food, South American food, Pernil recipe, Pernil Asado recipe, Puerto Rican Pernil, Puerto Rican Cuisine, Easy recipes, How to cook, Cooking channel, Pernil, South American Pernil, Pernil recipes, How to cook Authentic Pernil, Eating videos, Mukbang, Puerto Rican street food, Puerto Rican A

Id: 4c-OnqD2wwY

Length: 11min 31sec (691 seconds)

Published: Sun Jan 10 2021