In Cuba, roasted pig is called lechón asado. Lechón asado is a popular dish in Cuban cuisine that involves slowly roasting an entire pig over a fire or in a large oven until the meat is fall-off-the-bone tender. The origins of lechón asado can be traced back to the indigenous Taíno people who inhabited Cuba before Spanish colonization. Roasting meat over an open fire was a common cooking technique used by the Taíno. When the Spanish arrived in Cuba in the late 15th century, they adopted this method of slow-roasting pork, resulting in what is now known as lechón asado.
What is Lechón Asado?
Lechón asado literally translates to “roast suckling pig” in Spanish. While any size pig can be used, lechón asado typically features a whole piglet weighing anywhere from 10 to 25 pounds. The small size allows the meat to cook evenly and absorb all the flavors from the marinade and steaming process. The pig is rubbed with a marinade called mojo and then roasted for 4-6 hours over hot coals or charcoal. This long, slow roasting effectively crisps up and crackles the skin while keeping the meat incredibly moist and tender.
The classic mojo criollo marinade features bitter orange juice, garlic, cumin, and oregano. The acidic citrus helps break down connective tissue in the meat for tenderness. Garlic, cumin, and oregano infuse the pork with aromatic flavors. Other optional mojo ingredients can include olive oil, lime juice, salt, pepper, and onion.
In addition to mojo, lechón asado also gains flavor from being stuffed with garlic and other herbs before roasting. The cavity is often filled with whole bulbs of garlic, bunches of parsley or cilantro, laurel leaves, and sliced onions. As the pig roasts, these aromatic stuffing ingredients permeate the meat with their essence.
Lechón Asado’s Origins
Pork has been an integral part of Cuban cuisine since the days of the indigenous Taíno people. The Taíno raised a native breed of pigs called jamonos. They roasted the meat over wooden frames called barbacoa, which is where the word “barbecue” actually comes from. The jamonos were lean with little fat due to their free-range lifestyle. When the Spanish arrived in Cuba in 1492, they brought their own pigs which interbred with the native jamonos. These new hybrid pigs were fattier and thus better suited for roasting.
In addition to introducing their pigs, the Spanish also brought bitter Seville oranges to Cuba. Bitter orange juice became a key ingredient in the mojo criollo marinade that gives lechón asado its signature citrusy and garlicky flavor. While lechón was traditionally roasted for major feasts and celebrations amongst Spanish colonists in the 16th to 19th centuries, it became more widely accessible when industrial slaughterhouses allowed for larger scale pig farming and production in Cuba.
How Lechón Asado is Prepared
Preparing authentic lechón asado is an intricate, time-consuming process:
- A suckling pig is thoroughly cleaned and rinsed.
- The pig is marinated overnight in mojo criollo.
- Garlic, onions, herbs, and other aromatic ingredients are stuffed into the pig’s cavity.
- The pig is trussed up with ropes to secure the legs and hold its shape.
- A large charcoal or wood fire is prepared.
- The marinated stuffed pig is centered over the hot coals on a roasting frame.
- It is continuously rotated and basted in its juices for 4-6 hours until the skin is perfectly crisped and the internal temperature reaches 165°F.
The end result is succulent, smoky pork infused with citrus and garlic flavors. When done right, the pork should be so tender it can be pulled apart with your fingers.
How to Cook Lechón Asado
For home cooks, roasting an entire pig can be daunting. Here are some tips for achieving tasty lechón asado:
- Use a small suckling pig or pork shoulder to make it more manageable.
- Marinate the meat overnight in mojo criollo.
- For crispy skin, dry the exterior well before cooking.
- Use indirect heat on a grill or oven roast at 300°F until it reaches an internal temperature of 165°F.
- Rotate frequently and mop on marinade juice to keep moist.
- Insert garlic, onions, and herbs into slits cut into the meat.
- Let rest for 20 minutes before carving and serving.
While not exactly the same as roasting a whole pig, these methods will still infuse the pork with delicious flavors.
How Lechón Asado is Served
In Cuba, lechón asado is often the star of the show at festivals, birthdays, weddings, Christmas, and other celebrations. When served, the whole roasted pig is presented together on a large platter. The meat is sometimes chopped into portions, but a lot of the enjoyment comes from picking tender meat straight off the bones.
Beyond the roasted pork itself, lechón asado is usually served with:
- White rice and black beans
- Yuca con mojo – cassava root boiled and drizzled with garlic-citrus oil
- Plantains
- Salad
- Tostones – fried green plantain patties
The rice, beans, and yuca help soak up the flavorful juices and fats drizzled from the succulent roasted pork. It provides a balanced, hearty meal with a combination of starchy and vegetable side dishes.
Where to Eat the Best Lechón in Cuba
When visiting Cuba, you can sample delicious lechón asado at:
- Restaurante La Guarida – a paladar in Havana famous for its roast pork
- El Aljibe – another top Havana paladar serving classic Cuban cuisine
- Paladar Los Mercaderes – located in Old Havana
- Paladar Doña Eutimia – family-run restaurant near Cathedral Square
In Miami, Florida, you’ll find succulent lechón asado at many Cuban restaurants like:
- Versailles Restaurant – Little Havana institution known for latin flavors
- Havana Restaurant – Serves roast pork along with other Cuban specialties
- Los Fogones Restaurant – Specializes in Cuban ropa vieja and lechón
- Azucar Restaurant – Modern Cuban restaurant with delicious lechón
Nutrition Facts of Lechón Asado
A 3 ounce serving of lechón asado contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 235 |
| Fat | 16g |
| Saturated Fat | 5g |
| Protein | 21g |
| Carbohydrates | 0g |
As a fatty, protein-rich meat, lechón asado is high in calories and saturated fat. Each serving provides a substantial dose of the daily recommended protein intake. Make sure to balance out the roast pork with vegetable side dishes.
Health Benefits
Here are some potential health benefits of lechón asado:
- High in protein – Great source of filling protein to support muscles and satisfy hunger.
- B vitamins – Pork contains thiamin, niacin, Vitamin B6 and Vitamin B12.
- Zinc – Provides immune boosting zinc, with 31% DV in a 3 ounce serving.
- Iron – Decent source of iron to prevent anemia and aid oxygen circulation.
Health Risks
Potential health risks and downsides to consider:
- High in saturated fat – Can raise LDL cholesterol levels when eaten in excess.
- Lots of sodium – Processed and cured meats like bacon and ham contain lots of added sodium.
- Cancer risk – Heavily cooked meats may contain carcinogenic compounds like PAHs and HCAs.
- Obesity – Fatty, calorie-dense food that can lead to weight gain when portion sizes are not controlled.
To reduce the risks, eat lechón asado in moderation as part of a healthy, balanced diet.
How to Make Mojo Criollo
Mojo criollo is the quintessential citrusy, garlicky marinade that makes lechón asado taste amazing. Try this simple recipe at home:
Ingredients
- 1⁄2 cup olive oil
- 6 cloves garlic, finely minced
- 1⁄4 cup bitter orange juice
- 2 tablespoons lime juice
- 1⁄2 teaspoon ground cumin
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Crush the garlic cloves and mince into a paste.
- Whisk together the garlic, olive oil, citrus juices, cumin, and oregano.
- Season to taste with salt and black pepper.
- Let the mojo marinate in the fridge for at least 30 minutes before using.
- Coat the pork with the mojo and marinate overnight before roasting.
For an authentic Cuban flavor, use Seville orange juice. If unavailable, substitute regular orange juice blended with a touch of lime.
Conclusion
In Cuban cuisine, succulent slow-roasted pork is called lechón asado. The origins trace back to indigenous Taíno cooking methods adopted by Spanish colonists. A marinade of bitter orange, garlic, and spices called mojo criollo gives lechón its signature flavor. While roasting a whole pig takes effort, you can achieve similar results at home by marinating pork in a mojo criollo blend. When well prepared, lechón asado is fall-off-the-bone tender with crispy, crackling skin. Try this iconic Cuban roast pork at restaurants in Havana, Miami’s Little Havana, or craft your own for a festive, mouthwatering feast.