Cooking with NCC - Rosana, Cuba, Lechón Asado & Moros y Cristianos

Prepare the marinade by blending garlic, sour orange juice, cumin, oregano, salt, black pepper, and bay leaves until smooth.

Rub the marinade all over the pig, ensuring it penetrates the meat. Let it marinate in the refrigerator for at least 12 hours.

Preheat the oven to 350°F (175°C).

Place the marinated pig on a roasting rack in a large roasting pan.

Roast the pig in the oven, basting every hour, until the skin is crispy and the internal temperature reaches 190°F (88°C), about 4-6 hours.

For the Moros y Cristianos, rinse the rice and black beans separately.

In a large pot, heat olive oil over medium heat and sauté chopped onion and bell pepper until softened.

Add the rinsed black beans, water, and season with salt. Bring to a boil, then reduce to a simmer.

Add the rinsed rice to the pot, stir, and cover. Cook until the rice is tender and the liquid is absorbed, about 20-25 minutes.

Fluff the rice and beans with a fork, then stir in chopped cilantro and lime juice.

Once the pig is done, let it rest for 30 minutes before carving.

Serve the carved lechón alongside the Moros y Cristianos.

Equipment Needed

Dietary