Puerco asado

Puerco Asado Recipe | Dominican Republic | Pork, Capers, Onion, Garlic, Green Peppers

Region / culture: Dominican Republic | Servings: - 10

Introduction

Puerco asado, also known as roasted pork, is a traditional Cuban dish that is full of flavor and perfect for a special occasion or family gathering. The pork is marinated in a delicious seasoning mixture and slow-roasted to perfection, resulting in tender and juicy meat with a crispy skin.

History

Puerco asado has its roots in Cuban cuisine, where pork is a staple ingredient in many dishes. The tradition of roasting pork dates back to the early days of Cuban history, when it was a popular way to cook meat for special occasions and celebrations. Today, puerco asado is enjoyed by many people around the world for its rich and savory flavors.

Ingredients

16 lb (7.26 kg) of pork (leg or whole)
For the seasoning
0.5 cup of sliced seedless cucumbers
0.5 cup of capers
1 large onion, diced into small cubes
4 tbsp of mashed garlic
1 tsp of parsley, finely diced
4 tbsp of powdered oregano
2 tbsp of powdered black pepper
1 cup of green peppers, diced into small cubes
2 tbsp of vinegar
2 tbsp of oil
0.25 cup of salt

How to prepare

Mix all the ingredients for the seasoning together.
Using a sharp paring knife, carve deep holes in the meat, keeping a distance of about 10 cm between each hole.
Stuff the holes with the seasoning mixture using a teaspoon, and spread the remaining seasoning on the surface of the meat.
Marinate the meat for at least 5 hours before cooking.
Put the meat in the oven at medium heat.
If you have a meat thermometer, the meat should be ready when it reaches 77°C (170°F) in the center.
If you don't have a meat thermometer, cook the meat for 4 hours.
Every 30 minutes, baste the meat with the juices.
Thirty minutes before finishing, turn up the oven to high heat until the skin is dark golden and crunchy.

Variations

Try adding orange juice or lime juice to the marinade for a citrusy twist.
Use different herbs and spices such as cumin, coriander, or paprika for a unique flavor profile.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 5 hours to allow the flavors to fully penetrate the meat.

- Baste the meat with the juices every 30 minutes to keep it moist and flavorful.

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

- For a crispy skin, turn up the oven to high heat during the last 30 minutes of cooking.

Serving Suggestions

Serve puerco asado with rice and beans for a traditional Cuban meal.

- Add a side of fried plantains or yuca for a complete and satisfying meal.

Cooking Techniques

Slow-roasting the pork in the oven ensures that it is cooked evenly and retains its juiciness.

Ingredient Substitutions

If you can't find capers, you can substitute with green olives.

- Use lemon juice instead of vinegar for a slightly different flavor.

Make Ahead Tips

You can marinate the pork overnight for even more flavor.

Presentation Ideas

Garnish the puerco asado with fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Serve puerco asado with a glass of red wine or a cold beer for a delicious pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the pork in the oven at a low temperature to maintain its tenderness.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

2g per serving

Fats

- Total Fat: 12g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin C: 10% of the daily recommended intake per serving

- Iron: 15% of the daily recommended intake per serving

Alergens

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

Summary

Puerco asado is a high-protein dish with moderate amounts of fat and carbohydrates. It is a good source of iron and vitamin C.

Summary

Puerco asado is a classic Cuban dish that is perfect for a special occasion or family gathering. With its flavorful seasoning and tender meat, it is sure to be a hit with your guests. Enjoy this delicious recipe with rice, beans, and a side of fried plantains for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was given to me by an old friend of mine, Maria, who had learned it from her grandmother. The recipe was for Puerco asado, a traditional Cuban dish that consisted of marinated pork cooked to perfection.

Maria had invited me over for dinner one evening and as soon as I walked into her kitchen, I was greeted by the most mouthwatering aroma. She had spent the entire day preparing the Puerco asado, marinating the pork in a blend of garlic, citrus juices, and spices. The meat was then cooked slowly over an open flame, infusing it with a delicious smoky flavor.

As soon as I took my first bite, I was hooked. The combination of flavors was unlike anything I had ever tasted before. The tangy citrus juices cut through the richness of the pork, creating a perfect balance of sweet and savory. I knew right then and there that I had to learn how to make this dish myself.

Maria was more than happy to share her family recipe with me. She explained each step in detail, from marinating the pork to cooking it over the open flame. She also shared some tips and tricks that her grandmother had passed down to her over the years.

I was eager to try my hand at making Puerco asado, so I went out and bought all the ingredients I needed. I spent the entire day in the kitchen, carefully following Maria's instructions. As the pork cooked over the flame, the aroma that filled my kitchen was intoxicating.

When it was finally ready, I couldn't wait to dig in. The meat was tender and flavorful, with a crispy outer layer that added the perfect amount of texture. I served it with a side of congri, a traditional Cuban rice and beans dish, and some fried plantains.

My family gathered around the table, eager to try my creation. As they took their first bites, their faces lit up in delight. They couldn't believe that I had made such a delicious dish all on my own. I beamed with pride, knowing that I had successfully recreated Maria's Puerco asado.

From that day on, Puerco asado became a staple in my household. I would make it for special occasions, family gatherings, or simply whenever I was craving a taste of Cuba. Each time I cooked it, I would think back to that fateful evening at Maria's house and the sense of wonder that had filled me.

I continued to experiment with the recipe, adding my own twist here and there. Sometimes I would use different citrus juices or spices, depending on what I had on hand. I even tried cooking it in the oven on occasion, when the weather didn't allow for an open flame.

But no matter how many variations I made, the essence of the dish remained the same. Puerco asado was more than just a recipe to me—it was a connection to my heritage, a reminder of the rich culinary traditions that had been passed down through generations.

As I grew older, I realized that the true beauty of cooking lies in the stories behind the recipes. Each dish carries with it a history, a memory, a sense of belonging. And for me, Puerco asado will always hold a special place in my heart, a reminder of the day I discovered the magic of Cuban cuisine.