Lechón al Horno

Lechón al Horno Recipe from Bolivia | Lemon, Cayenne Pepper, Parsley, Thyme, Garlic, Salt, Cumin, Oregano, Black Pepper, Vinegar, Oil

Region / culture: Bolivia | Preparation time: 1 day | Cooking time: 3 hours | Servings: 6

Introduction

Lechón al Horno is a traditional Spanish dish that consists of a whole roasted pig. This dish is popular in many Latin American countries and is often served at special occasions and celebrations. The pig is marinated in a flavorful mixture of herbs and spices before being roasted to perfection.

History

The history of Lechón al Horno dates back to ancient times when roasting meat was a common cooking method. The dish has evolved over the years and is now a staple in many Latin American cultures. It is often served at weddings, birthdays, and other festive events.

Ingredients

1 baby pig (6.5 lb or 2.95 kg, more or less)
1 lemon
1 cup ground cayenne pepper
0.25 cup finely minced parsley
1 spoonful finely minced thyme
1 spoonful roasted minced garlic (8 cloves), peeled
1.5 spoonfuls ground salt
1.5 tsp ground cumin
1.5 tsp crumbled oregano
1 tsp ground black pepper
0.75 cup vinegar
0.25 cup oil or butter

How to prepare

Clean the pig by scraping off any remaining hair on the skin using a knife's edge.
Rub the inside and outside of the pig with lemon juice.
In a separate bowl, mix all the ingredients to form a sauce. Rub the pig with the mixture and let it marinate overnight.
Before placing the pig in the oven, sprinkle it with the juice that dripped during the marination. Make small cuts in the joints of the shoulders and legs to separate the nerves and prevent shrinking during cooking.
Place the pig in a deep baking sheet with the skin facing downwards to collect the drippings. Cook for one hour, then flip the pig to allow the already cooked skin to turn golden and crispy. Continue cooking for approximately three hours over medium heat (350°F/177°C for American oven; 176°C for European oven).
Remove the baking sheet from the oven. Cut the meat into medium-sized pieces (about 3 to 4 inches). Serve with baked potatoes and lettuce salad.

Variations

Add achiote paste to the marinade for a more intense flavor.
Use different herbs and spices, such as rosemary or thyme, to customize the marinade to your taste.

Cooking Tips & Tricks

Make sure to clean the pig thoroughly before marinating it.

- Marinate the pig overnight to allow the flavors to penetrate the meat.

- Flip the pig halfway through cooking to ensure that the skin gets crispy on all sides.

- Use a meat thermometer to ensure that the pig is cooked to the proper temperature.

Serving Suggestions

Serve Lechón al Horno with baked potatoes, rice, and a fresh salad for a complete meal.

Cooking Techniques

Roasting

Ingredient Substitutions

Use pork shoulder or pork loin if a whole pig is not available.

- Substitute white vinegar for apple cider vinegar in the marinade.

Make Ahead Tips

Marinate the pig the night before and store it in the refrigerator until ready to cook.

Presentation Ideas

Serve the Lechón al Horno on a large platter garnished with fresh herbs and lemon wedges.

Pairing Recommendations

Pair Lechón al Horno with a full-bodied red wine, such as Malbec or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 0g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 10% of the daily recommended intake per serving

Vitamin C: 15% of the daily recommended intake per serving

Alergens

Contains: None

Summary

Lechón al Horno is a high-protein dish that is relatively low in carbohydrates. It is rich in iron and vitamin C, making it a nutritious option for a special occasion meal.

Summary

Lechón al Horno is a delicious and festive dish that is perfect for special occasions. With a flavorful marinade and crispy skin, this roasted pig is sure to impress your guests. Serve with your favorite sides and enjoy a taste of Latin American cuisine.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day and I was visiting my dear friend Maria in her cozy kitchen. As soon as I walked in, I was greeted by the mouthwatering aroma of roasted pork filling the air.

Maria greeted me with a warm smile and a hug, inviting me to sit at her kitchen table. She poured me a glass of refreshing lemonade and began to tell me about the recipe she was preparing - Lechón al Horno, a traditional Puerto Rican dish that she had learned from her own grandmother many years ago.

As Maria spoke, her eyes lit up with nostalgia as she described how her grandmother would spend hours marinating the pork in a blend of garlic, oregano, and sour orange juice. She explained how the pork would then be slow roasted in the oven until it was tender and juicy, with a crispy, golden skin that crackled with every bite.

I was mesmerized by Maria's passion for this recipe and I knew I had to learn how to make it myself. So, I asked her if she would be willing to teach me her grandmother's secret recipe.

Maria's face lit up with excitement and she eagerly agreed to show me how to make Lechón al Horno. We spent the rest of the afternoon in her kitchen, with Maria guiding me through each step of the process.

We started by marinating the pork in a mixture of garlic, oregano, sour orange juice, and a touch of olive oil. As we worked, Maria shared stories of her grandmother and the love and care she put into every meal she cooked.

After the pork had marinated for several hours, we transferred it to a roasting pan and placed it in the oven to cook slowly. The scent that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As the Lechón al Horno roasted in the oven, Maria and I chatted and laughed, enjoying each other's company. Finally, after hours of anticipation, the pork was ready. We pulled it out of the oven and let it rest for a few minutes before carving into it.

The first bite was a revelation. The pork was tender and juicy, with a depth of flavor that was unlike anything I had ever tasted before. The crispy skin crackled under my teeth, releasing a burst of savory goodness that made my taste buds sing.

Maria beamed with pride as I savored each mouthful, knowing that I had successfully recreated her grandmother's beloved recipe. I thanked her profusely for sharing her knowledge and expertise with me, and she simply smiled and said, "That's what friends are for."

From that day on, Lechón al Horno became a staple in my own kitchen. I would often make it for family gatherings and special occasions, delighting in the smiles and satisfied bellies of my loved ones.

As the years passed, I continued to perfect the recipe, adding my own twists and adaptations to make it truly my own. But no matter how many times I made it, the memory of that day in Maria's kitchen, learning to make Lechón al Horno, would always hold a special place in my heart.

And every time I cook this dish, I am reminded of the power of food to bring people together, to create lasting memories, and to nourish not just our bodies, but our souls as well.