LECHÓN ASADO Recipe

Prepare and brine/massage

Remove the pork leg from the refrigerator and pat dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern about 1/4 inch deep (do not cut into the meat). Rub the entire leg with 4 tbs coarse kosher salt and 2 tbs black pepper, pressing into the scores. Drizzle 3 tbs olive oil over the skin and rub to coat evenly. If time allows, place the seasoned leg in a large tray, cover, and refrigerate overnight to let flavors penetrate.

Prepare mojo for marinating

Reserve about 1 cup of the mojo (from the Cuban Mojo section) for basting and serving. Use the remaining mojo to marinate the pork. Place the pork in a roasting pan and pour the marinade over it, rubbing any remaining marinade into the scored skin and into any cavity around the bone. Let sit at room temperature for 30–60 minutes before roasting.

Low-and-slow roast

Preheat the oven to 300°F (150°C). Place the pork leg fat-side up on a rack in a roasting pan. Add 1 cup of water or low-sodium stock to the pan to keep drippings from burning. Roast at 300°F for about 3 to 4 hours, or until the internal temperature reaches 150–155°F (65–68°C) and the meat is very tender. Every 45–60 minutes, baste with reserved mojo and pan juices.

Crisp the skin (optional)

When the internal temperature reaches 150–155°F and the meat is tender, increase oven temperature to 450°F (230°C) or set to broil and crisp the skin for 10–20 minutes, watching closely so it does not burn. The skin should puff and become crackling-crisp. If using broil, rotate the pan for even browning.

Rest and carve

Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest 20–30 minutes so juices redistribute. Slice against the grain into thick portions and serve with extra mojo.

In a food processor or using a mortar and pestle, combine 10 garlic cloves and 2 tbs fresh oregano; pulse until finely minced. Transfer to a bowl and whisk in 2 cups fresh orange juice, 1 cup fresh lime juice, 1/2 cup olive oil, 2 tsp ground cumin, 2 tsp paprika, 3 bay leaves, 2 tbs salt, and 1 tbs black pepper. Taste and adjust salt and acidity. Strain if desired for a smoother sauce. Reserve 1 cup of the mixture for basting and serving and use the remainder to marinate the pork for at least 30 minutes or up to overnight in the refrigerator.

Rinse 3 cups long-grain rice under cold water until water runs clear; drain well.

In a large heavy pot or Dutch oven, heat 2 tbs olive oil over medium heat. Add 1 cup diced onion and 1/2 cup diced green bell pepper and sauté 4–5 minutes until softened. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Stir in the drained rice and cook 2–3 minutes, stirring, to toast the rice lightly. Add 1 tsp ground cumin and 1 bay leaf; stir to combine.

Add 2 cups cooked black beans and 4.5 cups chicken or vegetable stock (adjust liquid if your rice package directs different ratio). Season with 1 tbs salt and 1 tsp black pepper. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered 10 minutes. Fluff with a fork, discard bay leaf, and fold gently to combine beans and rice. Taste and adjust seasoning.

Place peeled and cut yuca pieces in a large pot and cover with cold water by 1 inch. Add 1 tbs salt. Bring to a boil over high heat, then reduce to a simmer and cook 20–30 minutes until yuca is fork-tender and the tough fibrous core can be removed easily.

Drain the yuca and remove any central fibrous core from each piece. If desired, mash lightly or leave whole.

To serve, toss yuca with 2 tbs butter or olive oil, 1 tsp minced garlic (optional), and 2 tbs chopped parsley. Season to taste with additional salt and pepper.