Here's my Lechon Asado recipe. I've been told that it is better than most restaurant (had two of my sons friends who live in NY were Cuban food is plentiful go out of their way to travel up here so I could make them some again). Anyway it is simpler than most but imho just as tasty. I do order a fresh ham (leg) but have the butcher bone it for me. I do keep the skin so I can make chicharones. If a whole leg is too much, I get the top half even do it kills me since it has less skin. If you want Cuban Sandwiches, don't cut all into chunks, save some and into very thin slices and do not put under broiler. I save the slices in some of the cooking liquid (just a bit to keep moist) and food saver and freeze till ready to make the sandwiches (of course you'll need to make Cuban bread first
).
EXPORTED FROM LIVING COOKBOOK
CUBAN PORK ROAST*****Servings: 12
I marinate it in the foil and close it really well to avoid odor transfer in the fridge. I then take it out of the refrigerator and put it in the oven. It also makes the roaster cleanup much easier. After is is cooked, I take it out, let it rest and then cut it and put it back in the roaster this time with new foil just covering the pan, not the meat, for easier cleanup. I put it under the broiler to crisp it up some and rewarm it. I save most of the liquid from the pan and just put a little of it back in the roaster when I put it under the broiler. I reheat the rest in the microwave and serve it in a gravy boat. along with the mojo of course (the sauce, not the drink).
Preparation Time: 1 hour Cooking Time: 5 hours and 50 minutes
Inactive Time: 72 hours Total Time: 78 hours and 50 minutes
8-10 lbs. front half of a fresh leg of pork preferably boneless
1 cup sour orange juice (can get from cubanfoodmarket.com) or use a combo of oj and dry sherry and a bit of lime juice
1 huge onion
8 cloves of garlic smashed well with some salt
kosher salt
1 TBS. dried oregano (ground if I have it, if not crushed dried leaves
1 TBS. ground cumin
Have the butcher bone the front half of a fresh leg of pork. Save the skin and some of the extra fat for homemade cracklings.
The key to a tasty and juice roasted pork is to marinate it in sour orange juice. If you can't get real sour orange juice (which I buy from cubanfoodmarket.com) I use regular oj and dry sherry and a bit of lime juice
Slice at least one huge onion, 2 if they are just large. Smash at least 8 garlic cloves with some kosher salt, Make holes all over the roast with a knife and Insert the garlic in the holes, top, bottom, side and end (and if boned, I unroll it and do in on the inside as well). I put it both in the fatty parts and the meat. The roast looks like it was hit by an apprentice knife thrower when I am done. Then sprinkle it all over with more kosher salt, dried oregano (ground if I have it, if not crushed dried leaves) and some ground cumin.
Use a at least two layers of foil in the roasting pan, one going the long way and another over that going the short way, enough to cover the roast completely so the fridge does not end up smelling. The roast then goes in the roasting pan, with some of the sour orange on the bottom to cover and a layer of the sliced onions. The roast goes on top with more sliced onions spread all around it and more of the sour orange juice poured over the top.
Let the marinated roast sits in the fridge for at least one whole day, 3 is better.
Take the roast out of the refrigerator at least one hour prior to roasting. Preheat oven to 350°.
Place roasting pan in preheated oven and roast 30 to 35 minutes per pound at 350 °. Be careful when you open up the foil, as it will be very hot and steam will come out. Start with that amount of time and check by sticking a fork in it. I like mine really tender since I am going to chunk it not slice it. So when you can almost pull it apart with a fork it is done.
After it is cooked, take out the roast and let it rest on a cutting board for 20 minutes. Then cut it into bite sized chunks. Save the liquid and onions from the pan. Throw away the oil foil and cover the bottom of the roasting pan with a layer of heavy duty foil. Put the pork chunks back in the pan and put a little of the reserved liquid back in the roasting pan with the chunks of pork. Put it under the broiler to crisp it up some and rewarm it.
Reheat the rest of the reserved liquid and onions in the microwave and serve it in a gravy boat. along with the mojito of course (the sauce, not the drink).
Recipe Type: Cuban Food, Grandma Hilia, Main Dish, Meat, Pork
Author: MINE