Not A Puerto Rican Pork Roast | Korenn Rachelle

Welcome back food family! This absolutely does not taste like a pork roast but it is absolutely delicious. The texture and flavor are completely on point for this one. In the video you may have notice that I mentioned sofrito during the sautéing of the mushroom process and didn’t see any go into the pan. I had to laugh out loud because by the time I had fully wrapped the roast, I noticed that I had forgotton to add it in. I’ve made this roast before so I can tell you with an a surety do not forget the sofrito, lol*. It adds so much more flavor to the roast aside from the other seasonings. Do not get me wrong the roast without it tastes very good so I guess you can say it is the difference between a really good roast… vs a really great one.  

Equipment
-Chef’s Knife
-Cutting Board
-Large Mixing Bowl
-Small Mixing Bowl
-Mixing Spoon/ Wooden Spatula
-Pastry Brush/ Basting Brush
-Mixing Spoon
-Plate (water for rehydrating the rice paper)
-Medium to Large Saute Pan (oven safe)
-Non-Stick Aluminum Foil
-Tongs
-Spatula
-Heat Safe Oven Gloves
 

Not A Puerto Rican Pork Roast
Serves 4-6
1.25lbs Mushrooms (Oysters or Preferred Blend, shredded or chopped)
1/2t Liquid Smoke (optional)
1/3c Leeks (julienne)
3T Garlic (chopped, divided)
1ea Vegan Chicken Bouillon
1ea Vegan Beef Bouillon
1/3c Sofrito (divided, reserve 2T for brushing outside roast)
1/2c Chickpea
1/4c Potato Starch (optional for firm roast easy to slice)
1/2c Brown Rice
2T Agave Nectar
9-10ea Rice Paper Sheets (divided, 2ea broken into small pieces)
5T Olive Oil (melted vegan butter, divided reserve 3T for basting oil)
1/2t Sea Salt
1/8 Black Pepper
1c Water (plus, if needed)

1. In large sauté pan on medium-high heat, heat 2 T of olive oil add half of your mushrooms. Sauté until dark brown. Add the other half of your mushrooms along with 2T garlic and leeks. Continue to sauté for approximately 2-3 minutes or until the second half of mushrooms has begun to cook and shrink.

2. Add bouillons* (see notes), be sure to break thoroughly break them down so that the flavors evenly disperse throughout the mushrooms. Add sofrito at this point. Sauté until the mushrooms are fully cooked, garlic and leeks are tender and lightly browned. Approximately 3-4 minutes. Be careful not to burn the mushroom mix.

3. Taste for seasoning. Adjust as needed. Pull mix from heat, set aside and allow to cool down to room temperature.

4. In large mixing bowl add mushroom mix, chickpea flour, potato starch, brown rice, agave nectar, and rice paper pieces. Mix thoroughly until rice paper pieces become rehydrated from the mix.

5. In a small mixing bowl combine remaining 3T olive oil with 1/2t sea salt and remaining 1T of chopped garlic. This is your basting oil for the mock skin and mock fat layers in your roast.

6. Divide the mixture into three portions varying the quantity in each 1/3 portion. Rehydrate one sheet of rice paper and place on a wet cutting board or wet surface. Add one portion of mix on top of rice paper and wrap. Repeat the process being somewhat different with each wrapped portion, in order to form a more realistic marbled roast. Be sure to use basing oil between each rice paper layer and each wrapped portion of the mock roast.

7. On two sheets of rehydrated paper add all three wrapped portions and wrap and form into one large roast. Using a one half of a rehydrated sheet of rice paper cover the open end of the roast. Repeat for other side as well.

8. Optional step is to add an additional half sheet of rice paper on top of the roast for a thicker gelatinous end result.

9. Coat roast with sofrito. Preheat oven to 375F.

10. In a medium to large sauté pan on medium-high heat pan sear roast presentation-side down. Once nice and golden brown flip the roast and sear the opposite side. Be careful not to burn the sofrito coating on the mock roast.

11. Add water and cover with non-stick aluminum foil. Place roast in the oven and allow to cook for 45 minutes to an hour or until roast is firm to the touch and. Check roast every 15-20 minutes to be sure liquid remains at the bottom of the pan.

12. Remove from oven, allow to cool slightly (approximately 5-10 minutes), slice and serve.