How To Make Lechon
Lechon is a traditional Spanish dish that takes whole pig and roasts it. It makes use of a suckling pig, so the skin is crispy while the meat is juicy.
Ingredients
- 20 pcs garlic cloves
- 1 bunch cilantro, trimmed
- 1 cup fresh oregano leaves, loosely packed
- 5 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp ground cumin
- 1½ cup olive oil, divided
- 4 cup fresh orange juice, (about 8 oranges)
- 4 cup fresh lime juice, (about 10 limes)
- 18 lb suckling pig, (1 whole)
Instructions
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Place garlic, cilantro, oregano, salt, pepper, cumin, and half cup of the oil in a blender. Slowly add orange and lime juice, and pulse until smooth, 10 to 12 times. Remove 1 cup marinade mixture, and reserve for later use.
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Place pig in a container that is large enough to accommodate its size. Thoroughly coat with remaining marinade mixture, rubbing all over pig. Cover container, and chill 8 to 24 hours, basting occasionally.
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Preheat oven to 275 degrees F. Place a wire rack in a large, aluminum foil-lined rimmed baking sheet or roasting pan. Remove pig from marinade, and place on rack, discarding marinade.
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Inject pig all over with reserved 1 cup marinade mixture, and rub with remaining 1 cup oil. Roast pig in preheated oven until a meat thermometer inserted into the shoulder joint close to the head registers 160 degrees F, about 4 hours, rotating pan, if necessary.
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Increase oven temperature to 425 degrees F, and roast until skin is golden brown and crispy, about 1 hour. Let rest 20 minutes. Serve immediately.
Nutrition
- Sugar: 9g
- :
- Calcium: 138mg
- Calories: 1214kcal
- Carbohydrates: 20g
- Cholesterol: 429mg
- Fat: 55g
- Fiber: 3g
- Iron: 6mg
- Monounsaturated Fat: 31g
- Polyunsaturated Fat: 6g
- Potassium: 2897mg
- Protein: 154g
- Saturated Fat: 12g
- Sodium: 3247mg
- Vitamin A: 337IU
- Vitamin C: 66mg
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