The name of this Cuban feast dish translates to, “pork leg filled with moors and christians.” If not familiar with the iconic Cuban preparation of beans and rice known as moros y Cristianos, it may be a startling description. The “moors” are the beans and the “christians” are the rice. The color contrast of the dish dramatizes Europe’s history of racial and cultural divides. In this dish, pork leg is marinated in sour orange juice and stuffed with the rice and bean mixture, then roasted. Like other classic Cuban preparations, the dish came to the southern US with Cuban immigrants of the late 1900s.
Recipe Servings: 6
Prep Time
20 minutes
+ 3 hours resting
+ 3 hours resting
Cook Time
1 hour
Total Time
4 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Moros y Cristianos:
- 4 cups water
- 2 tsp kosher salt, divided and more to taste
- 3½ Tbsp olive oil, divided
- 2 cups long-grain rice
- 1 medium onion, chopped
- 1 large green or red pepper, chopped
- 2 medium garlic cloves, finely chopped
- 1 can (30 oz) black beans, undrained
- 1 cup vegetable or chicken broth
- 2 Tbsp red wine vinegar
- 2 bay leaves
- ½ tsp freshly ground black pepper
- ¼ tsp ground cumin
- ½ cup sliced scallions (optional)
Pork:
Directions
- Combine the water, 1 teaspoon kosher salt, and 1½ tablespoons oil in a medium saucepan and bring it to a boil.
- Stir in the rice, reduce heat to low, and cook, covered, about 20 minutes until the rice is tender.
- Meanwhile, in a saucepan, heat the remaining 2 tablespoons of oil over medium heat.
- Add the onion, green pepper, and garlic and cook about 5 minutes, until softened.
- Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and 1 teaspoon kosher salt.
- Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove bay leaves and add the scallions, if using.
- In a small bowl, combine oil, orange juice, garlic, and oregano, and season with salt and pepper to taste. Let the marinade stand for 60 minutes.
- With a sharp knife, cut the pork lengthwise, slicing around the bone and removing.
- With small cuts, spread the meat until flat, then trim into a rectangle, discarding any excess fat.
- Transfer the meat to a shallow pan. Coat with marinade and refrigerate at least 2 hours.
- Preheat oven to 375°F.
- Spread some of the cristianos y moros down the center of the meat, folding both ways to fully cover.
- Bind the pork with cook's string and roast for 20 minutes per pound, or until the inside cavity reaches a temperature of 150°F on a meat thermometer.
For Moros y Cristianos:
For Pork:
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