Lechón Asado a la Cubana

Lechón Asado a la Cubana Recipe from Panama - Ingredients: Pig, Sour Oranges, Garlic, Oregano, Salt

Region / culture: Panama | Preparation time: 24 hours | Cooking time: 9-10 hours | Servings: 10-12

Introduction

Lechón Asado a la Cubana is a traditional Cuban dish that consists of a whole pig marinated in sour oranges, garlic, oregano, and pepper, then roasted over an open fire. This dish is a staple at Cuban celebrations and gatherings, and is sure to impress your guests with its delicious flavors and crispy skin.

History

Lechón Asado a la Cubana has its roots in Cuban cuisine, where roasting a whole pig is a common practice for special occasions such as weddings, birthdays, and holidays. The dish is believed to have originated from the Taino people, the indigenous inhabitants of Cuba, who cooked meat over an open fire using a similar method.

Ingredients

1 whole pig, 20 lb, cleaned and gutted
sour oranges
garlic
oregano
salt and pepper

How to prepare

Marinate the pig the day before. If possible, marinate it 2 days in advance and keep it in the refrigerator.
Ensure that the pig is clean and cut it in half through the belly.
Place the pig in a large roasting pan.
Generously rub the inside of the pig with chopped garlic, oregano, and salt to taste.
Squeeze enough sour oranges and use the juice to baste the pig.
Cover the pig with foil paper and refrigerate it.
On the day of roasting, dig a hole in the ground large enough to accommodate the pork.
Thoroughly cover the ground with banana leaves to prevent the pig from getting dirty, and place the pig inside the hole.
Cover the pig with more banana leaves and one or two large metal sheets (hojas de zinc) that can completely cover the hole.
Build a fire on top of the metal sheets using wood.
Depending on the size of the pig and the heat, it should take approximately 9 to 10 hours to cook.
To check if the pig is done, prick the thigh with a knife. If the liquid runs clear, the meat is cooked.

Variations

Add achiote paste to the marinade for a more vibrant color and flavor.
Use a different citrus fruit such as limes or grapefruits for a unique twist on the marinade.
Stuff the pig with herbs, onions, and peppers before roasting for added flavor.

Cooking Tips & Tricks

Make sure to marinate the pig for at least a day in advance to allow the flavors to penetrate the meat.

- Use banana leaves to cover the pig while roasting to keep it moist and prevent it from burning.

- Keep a close eye on the fire and adjust the heat as needed to ensure even cooking.

- Use a meat thermometer to check the internal temperature of the pig to ensure it is cooked through.

Serving Suggestions

Serve Lechón Asado a la Cubana with traditional Cuban sides such as black beans and rice, fried plantains, and yuca con mojo.

Cooking Techniques

Roasting over an open fire is the traditional method for cooking Lechón Asado a la Cubana, but you can also roast it in the oven at 325°F for 4-5 hours until the internal temperature reaches 165°F.

Ingredient Substitutions

If you can't find sour oranges, you can use a combination of orange juice and lime juice as a substitute.

Make Ahead Tips

You can marinate the pig up to 2 days in advance and keep it in the refrigerator until ready to roast.

Presentation Ideas

Serve the Lechón Asado a la Cubana on a large platter garnished with fresh herbs and citrus slices for a beautiful presentation.

Pairing Recommendations

Pair Lechón Asado a la Cubana with a crisp white wine such as a Sauvignon Blanc or a light lager beer to complement the rich flavors of the dish.

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: 0 per serving

Carbohydrates

Carbohydrates: 0g per serving

Fats

Total Fat: 0g per serving

Saturated Fat: 0g per serving

Trans Fat: 0g per serving

Proteins

Protein: 0g per serving

Vitamins and minerals

Vitamin C: 0mg per serving

Iron: 0mg per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Lechón Asado a la Cubana is a high-protein dish that is low in carbohydrates and fats. It is a great option for those following a low-carb or keto diet.

Summary

Lechón Asado a la Cubana is a delicious and impressive dish that is perfect for special occasions and gatherings. With its crispy skin and flavorful marinade, this traditional Cuban dish is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day in Havana, Cuba, and I was wandering through the vibrant streets filled with the enticing aromas of street vendors selling their delicious foods. As I passed by a small corner cafe, I caught a whiff of something that made my mouth water - the unmistakable scent of Lechón Asado a la Cubana.

I couldn't resist the temptation and immediately decided to step inside the cafe. The cozy interior was filled with the sounds of lively music and the chatter of locals enjoying their meals. I approached the counter and ordered a plate of the mouthwatering Lechón Asado a la Cubana. As I took my first bite, I was transported to a world of flavors and spices that I had never experienced before. It was simply divine.

I knew right then and there that I had to learn how to make this dish myself. I struck up a conversation with the chef, a kind elderly woman named Rosa, who graciously agreed to share her recipe with me. She explained each step in detail, from marinating the pork overnight in a mixture of garlic, oregano, and bitter orange juice, to slow-roasting it for hours until it was tender and succulent.

I listened intently, taking notes and asking questions to ensure that I understood every nuance of the recipe. Rosa laughed at my enthusiasm and told me that cooking with love was the key to creating a truly delicious meal. She also shared stories of her own grandmother, who had passed down the recipe to her, and how she had made it for special occasions and family gatherings.

I left the cafe that day with a heart full of gratitude and a head full of excitement. I couldn't wait to try my hand at making Lechón Asado a la Cubana in my own kitchen. As soon as I returned home, I gathered all the necessary ingredients and set to work. The fragrant aroma of garlic and oregano filled the air as I marinated the pork, and I could almost hear Rosa's voice guiding me through each step.

Hours passed as the pork slowly cooked in the oven, and I anxiously checked on it, eager to see if I had succeeded in recreating Rosa's masterpiece. Finally, the moment of truth arrived as I pulled the Lechón Asado a la Cubana out of the oven. The meat was glistening with juices and the skin crispy and golden brown. I couldn't wait to taste it.

I took a bite and closed my eyes, savoring the explosion of flavors on my palate. It was perfect. The pork was tender and juicy, with a rich smoky flavor that lingered on my tongue. I felt a sense of accomplishment and pride wash over me, knowing that I had successfully mastered Rosa's recipe.

From that day on, Lechón Asado a la Cubana became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy Sundays. Each time I cooked it, I thought of Rosa and the generosity she had shown me in sharing her recipe. I knew that the love and care I put into making the dish was what made it truly special.

And so, whenever I sit down to enjoy a plate of Lechón Asado a la Cubana, I am reminded of that warm summer day in Havana and the magical moment when I discovered the recipe that would become a cherished part of my culinary repertoire. Cooking truly is a labor of love, and I am grateful to Rosa for showing me the way.