Lechón asado is a dish of Cuban cuisine, traditionally prepared during major celebrations, such as Christmas or New Year. This roast pork marinated in a mojo citrus and spice sauce is slowly cooked to obtain juicy and tender meat, accompanied by crispy, golden skin. A true symbol of conviviality, this recipe revisits a Cuban classic in a gluten-free version.
Preparation
Ingredients
Preparation
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Prepare the mojo marinade: In a bowl, mix all the marinade ingredients until well incorporated. 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 cuts in the skin and flesh so the marinade penetrates well. Pour the mojo marinade over the pork, making sure to cover all surfaces. 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 (thermostat 6).
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Cooking the lechón asado: Place the onion rings and bay leaves in the bottom of a roasting pan. Place the roast pork on 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 cooking. Increase the oven temperature to 220°C to crisp the skin. Watch closely so that it becomes golden 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 lechón asado with traditional Cuban sides like white rice, black beans and fried plantains.
