Lechon Asado Recipe 55
AJO'S LECHON ASADO
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle pork all over with salt, pepper and dried oregano. Place pork roast fat-side up in a baking dish that is at least 2 inches deep. Add chicken stock, garlic, lime juice, orange juice and onion to the baking dish. Cover with aluminum foil and bake until meat begins to fall apart, about 4 hours. Remove foil and continue to cook for 30 minutes. Remove pork roast and allow it to rest. Place braising liquid into a saucepan and reduce on low to medium heat until reduced by about half. Strain the braising liquid and serve as sauce for the pork shoulder.
CUBAN-STYLE SUCKLING PIG (LECHON ASADO)
Provided by Moira Hodgson
Categories dinner, main course
Time 4h10m
Yield 12 - 14 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Saute the onion in the butter until soft. Add the diced liver, kidneys and heart and saute for two to three minutes. Add the rice, beans, guava paste and parsley. Season with salt and pepper. Mix thoroughly and correct seasoning.
- Stuff the pig loosely with the mixture and sew the cavity or secure with skewers. Place the pig on a roasting rack and rub with olive oil. Roast for 3 1/2 to 4 hours, or until an internal temperature of 155 to 160 degrees is reached.
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- In a mortar and pestle, mash the garlic cloves, salt, peppercorns, onion, oregano, cumin, and olive oil until you get a paste. Set aside.
- Place the pork shoulder in a roasting pan. Grab the thick pork skin and using a knife, gently separate the skin from the pork enough for it to flap over. Do not cut it off completely.
- Pierce the pork a few times with the knife and pour the mojo marinade over it. Next, rub the garlic paste, evenly, over the pork and then place the skin back down. Cover the entire pork roast with aluminum foil and place in the fridge to marinate for 2-3 hours or overnight. The longer, the better.
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- Pat dry the pork roast and prepare a plastic container or freezer bag big enough to hold it plus some liquid.
- Squeeze the juice from the orange, lime and lemon. Crush or finely chop the garlic and thinly slice the onion. Mix the juices with rest of ingredients (dry or fresh oregano, cumin, salt, garlic, onion and pepper) in the container/bag.
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