| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Archived, Cuba, Ham/pork, Update |
1 |
Servings |
INGREDIENTS
| 1 |
|
5 or 6-lb. leg of pork |
|
|
fresh ham |
| 3 |
T |
Minced fresh garlic |
|
pn |
Ground bay leaves |
|
|
Big pinch ground oregano |
|
|
Big pinch ground cumin |
| 1 |
T |
Olive oil |
| 1/4 |
c |
Sour orange juice, or equal |
|
|
parts orange & lime |
|
|
juice |
| 1/4 |
c |
White wine or dry sherry |
|
|
Fresh ground black pepper |
|
|
to taste |
| 2 |
|
Onions, sliced |
| 4 |
|
Or 5 potatoes, peeled and |
|
|
quartered can be placed |
|
|
around roast during the |
INSTRUCTIONS
last 1 1/2 hour of cooking - makes great browned potatoes! Trim excess
fat from roast and stick it all over with the tip of a knife. Mash the
garlic into a paste, then mash in the ground bay leaf, oregano, cumin
& olive oil. Rub this all over the roast. Place roast in a big pan or
dish (not aluminum), then sprinkle with pepper and douse with sour
orange juice and wine. Scatter the onions over the roast, then wrap
entire roast in plastic and refrigerate. Marinate at least one hour
or overnight (longer is better). Turn the roast several times in the
marinade. Heat oven to 350. Put the meat in a roasting pan (not
aluminum), save the marinade, and place in the oven. Cook for an
hour, fat side down. Turn roast fat side up, add marinade and onions,
and reduce heat to 325; tent loosely with foil if needed. Baste
frequently with the pan juices and continue cooking until done (30-35
min. to the pound++150 minimum; 180 very well done). Add water or wine
if drippings begin to smoke or burn. Let sit before carving. Serve
with Mojo Criollo. Makes fabulous gravy! Cuban Roast Pork (Lechon
Asado) File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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