Lechon Asado (Cuban Roast Pork)
In the Cuban countryside, the century-old tradition of raising pigs is still cherished to these days, particularly in the eastern part of the island. Pork is a staple protein in Cuban cuisine and one local culinary masterpiece where pork is the star ingredient is Lechon Asado, the Cuban roast pork.
This dish is especially popular during the holiday season, where roast pork takes center stage. The authentic flavor of this dish is a result of the lengthy cooking process and the captivating mojo salsa, crafted with garlic, seasonings, and vinegar, adding an enchanting touch.
The secret to the bold meat flavor is the marinating mojo sauce that imparts the garlicky and herbal aroma, as well as some of its acidity to the pork. The quality of the meat is also a big factor in how well the roast turns out so keep that in mind when you go shopping!
Enjoy this classic lechon asado recipe!
Lechon Asado (Cuban Roast Pork)
Ingredients
Instructions
- Prepare the mojo marinade by mixing all the ingredients in a bowl with the exception of the olive oil.
- Place the pork loin in a deep bowl and crest it with a knife so that the marinade can penetrate deeper. Pour over the marinade and make sure it gets into the crests.
- Cover the bowl and place in the fridge to marinate for 12 hours. You can do this in the evening and have it ready in the morning.
- Take the pork out of the fridge and allow it to sit for up to an hour to bring it to room temperature. Meanwhile you can preheat the oven to 160ºC/ 325ºF.
- Put the pork in a baking dish with the skin side up and pour half of the marinade over it. Cover the pork with an aluminum foil. Tip: spray some cooking oil on the foil so the pork skin doesn't stick to the foil.
- Cook the pork for 30 minutes per pound (in our case about 1 ½ to 2 hours). Be mindful that each oven is different and so is the size of your pork loin, therefore your cooking time and temperature may vary a bit.
- After the allotted time, when the meat has reached an internal temperature of 200ºF/93ºC uncover the dish and raise the oven temperature up to 450ºF/ 320ºC to crisp the skin.
- Once the skin has browned nicely and the juices run clear take the roasted pork out of the oven and allow it to rest. Tip: You can serve the pork roast juices as a sauce.
- Serve the roast pork with a side of mashed potatoes, drizzled with the roasting juices. Tip: You can use the leftovers for an amazing Cubano.
Enjoy!
Notes
Related: Cuban Tamales
Related: Moros y Cristianos (Cuban Rice & Black Beans)
Related: Ropa Vieja (Cuban Old Clothes Dish)
