Subject: Ropa Veija-Cuba
From: [email-masked] (LeiG)
Date: 28 Jun 1997 06:34:17 -0600
Newsgroups: rec.food.recipes

>From: [email-masked] (Pete Holsberg)
>When my wife and I were in Key West a couple of weeks ago,
>we ate at a Cuban restaurant that served a dish called
>simply "roast pork". The pork was shredded and mixed with
>onions and other goodies. Sound familiar?

That  sounds like Ropa Vieja. 

ROPA VEIJA(cuba)
source:sky Juice and Flying fish-traditional Caribbean cooking by Jessica
B. Harris

formerly posted by:Karin Brewer,Fidonet cooking echo, 8/92

2 pounds pot roast, left over
2 teaspoons salt
Black pepper ,to taste
2 garlic clove, minced
3 teaspoons oil
2 medium onion, chopped
2 medium tomato, peeled, seeded and chopped
2 bell pepper, green, seeded and chopped
1 tablespoon capers

Shred meat with fork and season with salt, pepper and garlic. In
large heavy skillet, heat oil and brown onions, tomatoes and bell peppers
for five minutes over medium heat, stirring occasionally. Add meat and
capers. Lower heat and continue to cook for 10 minutes. Serve hot.

Lei Gui
Bronx,NY
http://www.geocities.com/Heartland/Meadows/3658

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