Lechon asado (roast pork)

Yield: 1 Servings

Measure Ingredient
1 each 5 or 6-lb. leg of pork (fresh ham)
3 tablespoons Minced fresh garlic
pinch Ground bay leaves
Big pinch ground oregano
Big pinch ground cumin
1 tablespoon Olive oil
¼ cup Sour orange juice (or equal parts orange & lime juice)
¼ cup White wine or dry sherry
Fresh ground black pepper to taste
2 larges Onions, sliced
4 eaches Or 5 potatoes, peeled and quartered can be placed around roast during the

last 1½ hour of cooking - makes great browned potatoes! Trim excess fat from roast and stick it all over with the tip of a knife.

Mash the garlic into a paste, then mash in the ground bay leaf, oregano, cumin & olive oil. Rub this all over the roast. Place roast in a big pan or dish (not aluminum), then sprinkle with pepper and douse with sour orange juice and wine. Scatter the onions over the roast, then wrap entire roast in plastic and refrigerate. Marinate at least one hour or overnight (longer is better). Turn the roast several times in the marinade. Heat oven to 350. Put the meat in a roasting pan (not aluminum), save the marinade, and place in the oven. Cook for an hour, fat side down. Turn roast fat side up, add marinade and onions, and reduce heat to 325; tent loosely with foil if needed. Baste frequently with the pan juices and continue cooking until done (30-35 min. to the pound++150 minimum; 180 very well done). Add water or wine if drippings begin to smoke or burn. Let sit before carving. Serve with Mojo Criollo. Makes fabulous gravy! Cuban Roast Pork (Lechon Asado)

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