LECHóN ASADO
From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it's a holiday dish that's simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.
Provided by Ana Sofia Pelaez
Yield 10-12 servings
Number Of Ingredients 8
Steps:
- Combine the juices, garlic, dried oregano, cumin (optional), and black pepper for the marinade in a blender and process until smooth. Set aside until ready to use.
- Place the pork in a large roasting pan. With the tip of a sharp knife, make numerous incisions into the meat (do not score the skin). Toss the marinade over the pork, cover with plastic wrap, and place in the refrigerator to marinate overnight, turning the meat several times if possible.
- Preheat the oven to 250°F.
- Bring the pork to room temperature. Remove the meat from the marinade, pat it dry, and reserve the marinade. Place the pork skin-side up inside the roasting pan and add the marinade back into the roasting pan. Cover the pork with aluminum foil and insert into the oven.
- Cook for 8 to 9 hours until the meat reaches an internal temperature of 170°F to 190°F near the bone, shreds easily, and the liquid runs clear when the meat is pierced.
- To get crisp skin, remove the pork from the oven and turn the oven up to 450°F. Once the oven is preheated, remove the foil from the pork and put it back in the oven. Check the pork every few minutes so the skin does not burn. Remove the pork when it has crisped nicely, 15 to 30 minutes total.
- Remove the pork from the oven and let it rest 15 to 20 minutes before carving. Discard the braising liquid. Serve in chunks and drizzle with Mojo Criollo sauce.
CUBAN LECHON ASADO (ROASTED FRESH HAM)
This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers are great in wraps!
Provided by evelynathens
Categories Ham
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
- Preheat the oven to 350 degrees F.
- Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
- Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
- Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees--it's safer, also).
- Let the roast stand for 10 minutes before carving.
- Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!
ROAST PORK (LECHON ASADO)
Make and share this Roast Pork (Lechon Asado) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove excess fat and skin from pork roast.
- Marinate with spices, pierce holes in meat, and set aside for 2 hours.
- Roast at 350F for 2 1/2 to 3 hours.
- Turn the meat and baste frequently.
Nutrition Facts : Calories 351.2, Fat 13.8, SaturatedFat 4.3, Cholesterol 142.9, Sodium 151.2, Carbohydrate 3.2, Fiber 0.6, Sugar 1.3, Protein 50.4
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PUERTO RICAN LECHóN ASADO DISH: 5 THINGS EVERYONE SHOULD KNOW
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Estimated Reading Time 4 mins
- There is a Lechón Asado Capital You Can Visit. While this dish isn’t exclusive to Puerto Rico, the people there really love it. If you are up for exploring, you can visit the hilly town of Guavate.
- The Pigs Get a Buzz Before Roasting. You might not think about it, but pigs have body hair just like humans! Before roasting, all of the pig’s hair is carefully shaved.
- Lechon Asado Preparation Takes Time. If you are ever visiting a family who is serving this pork dish, it’s important to understand and appreciate the prep work that went into it.
- Roast Time is a Days Work. Traditionally, the pig is roasted for around eight hours. A metal rod will skewer the pig and rotate evenly over a big charcoal pit.
- Different Pig Sizes. While the dish traditionally uses a suckling (baby pig who has only fed on its mother’s milk), larger pigs are sometimes used. This is due to the popularity of the dish and can depend on the size of the gathering.
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