Recipe for Roasted Pork or Lechon Asao
published by Marie Antoinette on Dec 22, 2009
A tasty way to prepare Roast Pork.
Image via Wikipedia
Recipe for Roasted Pork or “Lechon Asao”
It has been a tradition in my family, since I can remember, to have Roasted Pork or “Lechon Asao” (in Spanish) for Christmas. I follow this tradition today, and prepare it in the same way that my grandmother used to make it. If you want to try something different and tasty for your Christmas or New Year’s dinner, here is the recipe.
Ingredients:
Pork shoulder (size is up to you, a 10 pound is a good size to start)
Olive oil – 1/2 cup
Pepper – teaspoon
Salt – tablespoon
Oregano – teaspoon
Garlic – tablespoon
Onion – teaspoon
1 envelope of Sason Goya with coriander and Annatto
1 Tablespoon of Adobo Goya
White vinegar – ¼ cup
A jar of Spanish olives (stuffed)
After the pork is defrosted it has to marinate in the refrigerator for one day (the day before you cook it) to get the flavors of the seasoning.
Combine the olive oil, pepper, salt, oregano, Sason Goya, Adobo and vinegar. Set this mixture aside.
Cut small slits into the pork, all over (not too many) and insert a Spanish olive in it. Use as many olives as you want, but not too many as you don’t want that to be the only thing you taste. About 10 will be fine.
Rub the mixture over the entire pork, making sure every part is covered and that it covers the holes where the olives have been inserted. You can do this with the pork inside the roasting pan you are going to use.
Cover with aluminum foil and place in the refrigerator the day before cooking.
Cook the next day at 350 for 3 ½ – 4 hours (depending on size). On the last 15 minutes of cooking increase to 375 to toast the skin a bit.
To check that it is done, cut a piece and make sure that no red or pink is showing. Leave a few minutes more if needed. Pork must be well cooked.
Enjoy.
# 1 by ceegirl
December 22nd, 2009 at 10:48 am #
I will try this, thanks for sharing.
# 2 by Guy Hogan
December 22nd, 2009 at 11:10 am #
Ah, if I only still ate pork. I had to give it up because of the fat and the salt content but this sounds delicious.
# 3 by alc
December 22nd, 2009 at 11:29 am #
Sounds great and easy enough!
# 4 by Lady Sunshine
December 22nd, 2009 at 1:32 pm #
You’re making me hungry, Marie. This sounds so good.
# 5 by Glynis Smy
December 22nd, 2009 at 1:36 pm #
A great recipe, I will use this one, thanks.
# 6 by AlmaG
December 22nd, 2009 at 8:31 pm #
I love Lechon! It’s very common here in the Philippines
Great recipe.
# 7 by PhoenixRox
December 23rd, 2009 at 12:44 pm #
I am a vegetarian, but I had to look.
# 8 by Ruby Hawk
December 23rd, 2009 at 9:05 pm #
I would have loved it when I was a flesh eater. Now I don’t eat anything that walked or swam.
# 9 by martie
December 25th, 2009 at 8:02 am #
This sounds really good.
# 10 by Agnes Chin
December 28th, 2009 at 1:00 am #
We had lechon this Christmas too..It seems to be a tradition for Philippinos to have lechon for Christmas..
# 11 by mkd1788
December 30th, 2009 at 7:17 am #
its a very tasty recipe..
# 12 by PhoenixRox
January 4th, 2010 at 1:53 am #
Hope you had a good X’mas