Lechón asado is a Cuban dish traditionally prepared for major celebrations, such as Christmas or New Year's. This pork roast, marinated in a citrus and spice mojo sauce, is slowly cooked to achieve juicy and tender meat with crispy, golden skin. A true symbol of conviviality, this recipe offers a gluten-free take on a Cuban classic.
Preparation
Ingredients
Preparation
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Prepare the mojo marinade: In a bowl, mix all the marinade ingredients until well combined: garlic, citrus juice, and spices.
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Marinate the meat: Place the pork roast in a large dish or freezer bag.
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Make shallow incisions in the skin and flesh to allow the marinade to penetrate. Pour the mojo marinade over the pork, ensuring all surfaces are well coated. Cover the dish (or seal the bag) and marinate in the refrigerator for at least 12 hours, ideally 24 hours.
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Preheat the oven: Remove the meat from the refrigerator and let it come to room temperature for about 30 minutes. Preheat the oven to 180°C (gas mark 6).
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Cooking the lechón asado: Place the onion rings and bay leaves in the bottom of a roasting tin. Place the pork roast on top of the onions, skin side up.
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Cover the dish with aluminum foil to prevent the meat from drying out during cooking.
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Place in the oven and cook for 2 hours, basting regularly with the cooking juices.
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Make the skin crispy: Remove the foil for the last 45 minutes of baking. Increase the oven temperature to 220°C (425°F) to crisp the skin. Watch carefully to ensure it becomes golden brown and crispy without burning.
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Resting and serving: Remove the roast from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute and ensures tender meat.
Note
Serve the lechón asado with traditional Cuban side dishes such as white rice, black beans, and fried plantains.
