PUERCO (LECHÓN) ASADO  (PORK ROAST)

Puerco asado, lechon asado, o pernil asado, are all names for the classic Dominican Christmas pork roast, the star dish of the holidays. Learn how to make the best lechon asado with our easy guide.

INGREDIENTS

Pitted olives Capers Red onion Garlic Kosher Salt

Oregano Pepper Cubanelle Pepper Lime Juice Pork

Make The Seasoning

Mix in all the ingredients for the seasoning in a blender to obtain a coarse paste.

Seasoning Meat

Place on a baking tray skin side down. Carve deep holes on the opposite side of the skin about  3 inches apart. Stuff the holes with the seasoning mix and spread the remaining on the surface.

Resting

Cover tightly with aluminum foil and refrigerate for at 24 hours.

Prepare for oven

Place skin-side-up on a roast tray lined with foil. Pat dry the skin with paper towels. Rub the skin with kosher salt. Cover the leg loosely with aluminum foil. Heat the oven to 350°F [175°C].

Roasting

Cook in the oven 20 minutes per lb of meat. Once cooked, remove foil and return to the oven until the skin is golden brown. If you prefer the skin bubbly, finish in the broiler.

Serving

Remove from the oven, cover with a clean tea towel, and let it rest for 20 to 30 minutes before serving.

Serve With:

ENSALADA RUSA OR MIXTA (“RUSSIAN” POTATO SALAD)

MORO DE GUANDULES CON COCO (RICE, PIGEON PEAS AND COCONUT)

RECIPE

RECIPE

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