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Cuban Christmas Eve "Pig" / Lechon Asado |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cuban Christmas Eve "Pig" / Lechon Asado recipe on the web!!CUBA Advance Preparation: 8 to 48 hours for marinating the meat; also, leave yourself 6 to 8 hours for cooking the meat Pit-roasted pig is the traditional centerpiece of a Cuban Nochebuena, or Christmas Eve supper, a holiday that stirs the same sort of emotions-and digestive juices-in a Cuban heart that Thanksgiving does in ours. Come Christmas Eve day in Miami, the sky fills with fragrant smoke, as thousands of backyard barbecue buffs-everyone from bricklayers to bankers-cook whole young pigs that have been marinating overnight in tangy adobo, a garlicnsour orange marinade flavored with cumin and oregano. This recipe calls for a cut of meat of a more manageable size-a fresh (uncured) ham, which has the advantage of being both more widely available than a whole pig and able to fit in your refrigerator. Cubans don’t generally go in for smoke flavor, but you could certainly add a couple of cups of soaked wood chips to the coals or the smoker pan while the pork cooks. If you are using a gas grill, be sure to start with a full tank of gas. _ ham, whole, fresh (18 to 20 pounds; see Note) _ head garlic, broken into cloves and peeled _ tbs salt, coarse (kosher or sea) _ tbs oregano, dried _ tbs cumin, ground _ tbs black pepper, freshly ground _ c orange juice, fresh and sour or 1 1/2 cups fresh lime juice plus 1/2 cup fresh regular orange juice ___ c olive oil _ c sherry, dry _ onions, large, thinly sliced _ bay leaves _ recipes Cuban Mojo (see recipe) 2 recipes Cuban Mojo (recipe follows) 1. Using the tip of a sharp paring knife, make shallow slits in both the skin and meat sides of the ham, spacing them about 1 1/2 inches apart. Set aside while you prepare the marinade. 2. Combine the garlic, salt, oregano, cumin, and pepper in a mortar and pound to a smooth paste with the pestle, then work in 1 cup of the juice and the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender. Rub this mixture all over the ham, forcing it into the slits. Place the ham in a large plastic bag (such as a garbage bag) with the remaining 1 cup juice, the sherry, onions, and bay leaves. Marinate overnight or even up to 48 hours, turning several times. 3. Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to high. When ready to cook, place the ham, meat side down, on the hot grate over the drip pan and cover the grill. 4. Cook the ham until the skin is well browned and very crisp and the meat is fork-tender. When tested with an instant-read meat thermometer, the internal temperature should register about 190°F. (Cubans like their pork more well done than we do.) If using charcoal, add 10 to 12 fresh coals per side after each hour of cooking. The whole process will take 6 to 8 hours. If the skin browns too much, drape a sheet of aluminum foil loosely over it. 5. Transfer the ham to a cutting board and let rest for 15 minutes. Cut the meat off the bone and chop with a cleaver or thinly slice (be sure to include a little skin). Splash the meat with the Cuban Mojo and serve immediately. Serves 16 to 20 Note: You can also prepare a pork loin (2 to 3 pounds) or shoulder (4 to 6 pounds) the same way. You’d need only half as much marinade, and the cooking time would be 4 to 6 hours for the pork shoulder, 1 to 2 hours for the loin. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vinegar Sauce North Carolina-Style Coleslaw Cuban Christmas Eve "Pig" / Lechon Asado Cuban Mojo Balinese Roast Pork / Babi Guling Rosemary Grilled Pork Loin Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada Grilled Pork With Fiery Salsa / Poc Chuc Brazilian Pork Rollatini Jamaican Jerk Pork Tenderloin Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco Susur Lee's Chinese Barbecued Pork Pork With Moorish Seasonings / Pinchos Morunos Sweet Pork Sate / Sate' Babi Manis Sweet and Garlicky Pork Chops Romy's Ribs With Filipino Seasonings Oaxacan-Style Pork Ribs Salsa Mexicana Memphis-Style Ribs Rasta Ribs |
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