I remember the first time I tried Cuban pork. Chris was living in Hartford at the time and we were dating. I used to drive down I-91 from Chicopee to visit, and our dates usually revolved around food (shocking, isn't it?). There was a restaurant across from the Trinity College campus called Timothy's that was in walkable distance from Chris's apartment. It was a quaint, charming place beloved by locals, particularly the college crowd, and we went there often. It was there that I fell in love with Cuban pork the first time I had it. The second time? Not so much, see, that was one of the problems with Timothy's - inconsistency. I wanted the Cuban pork to be exactly like the first time, and it never was...ever again. It disappointed me every time, and so I finally stopped ordering it and tried other things whenever we went there, but I never forgot that Cuban pork.
And last week I found myself thinking about it, once again. Timothy's has since closed, so it's not like we could even try it there, and we couldn't think of a place nearby that serves it. Not that it mattered. I was determined to recreate the dish in my own kitchen. Unfortunately, my lack of patience got the best of me this time. I wanted Cuban pork and I wanted it right then. We did not allow enough time for marinating, and we browned the pork on the stovetop rather than roasting it; therefore it was a bit dry. But it was a decent first attempt, flavorful and well-seasoned, and worked well for a quick weeknight dinner. What we did is below if you'd like to try it. But don't worry...we'll keep at it. The perfect Cuban pork will come to us. Let us know if you have any tips or suggestions.