World Cuisines

Lechón Asado

Puerto Rico

The king of the Puerto Rican highway: whole pork roasted low and slow until the skin turns to mahogany glass and the meat falls in juicy shards. Ingredients: whole pig or pork shoulder, adobo (garlic, oregano, black pepper, salt, olive oil, vinegar), achiote oil.

What it is

The king of the Puerto Rican highway: whole pork roasted low and slow until the skin turns to mahogany glass and the meat falls in juicy shards. Ingredients: whole pig or pork shoulder, adobo (garlic, oregano, black pepper, salt, olive oil, vinegar), achiote oil. Recipe: 1) Pound adobo into a wet paste; slather the pork, working it under the skin; marinate overnight. 2) Roast over charcoal or in a caja china, skin toward the heat at the end, for hours until the cuero is crisp. 3) Rest; chop meat and crackling together. Serve: with arroz con gandules, tostones and pique hot sauce — Guavate's roadside lechoneras serve it by the tray. Flavor: smoky, garlicky, rich, with that incomparable crisp skin. History: Guavate, in the Cayey mountains, became the Ruta del Lechón — a pilgrimage road of open-air roasters, especially at Christmas. See also: Arroz con Gandules, Pasteles.

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