Lechon Asado Recipe
Slow braised Cuban pork with mojo de ajo, steamed yuca, chicharrones
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Ingredients
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Pork Marinade
Steamed Yuca
Chicharrones
Method
Pork Marinade
- 1
Prepare the Marinade
In a blender, combine the garlic cloves, sour orange juice, olive oil, cumin, oregano, salt, and black pepper. Blend until smooth.
- 2
Marinate the Pork
Place the pork shoulder in a large bowl or zip-top bag. Pour the marinade over the pork, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
Cooking the Pork
- 3
Slow Braise the Pork
Preheat your oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Cover the pan with aluminum foil and cook in the oven for about 4-5 hours, or until the pork is tender and easily pulls apart.
- 4
Crisp the Pork
Once cooked, remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 20-30 minutes until the top is crispy and golden.
Steamed Yuca
- 5
- 6
Serve with Lemon
Serve the steamed yuca with lemon wedges on the side for squeezing over.
Chicharrones
- 7
Prepare the Chicharrones
Cut the pork belly into small cubes. Sprinkle salt over the pieces.
- 8
Fry the Chicharrones
In a deep pan, heat vegetable oil over medium-high heat. Fry the pork pieces until they are golden and crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels.
