Santiago de Cuba's Roast Pork Marinated in a Garlicky Allspice-Cumin Adobo (Cerdo Brujo)

Name: Santiago de Cuba's Roast Pork Marinated in a Garlicky Allspice-Cumin Adobo (Cerdo Brujo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons black peppercorns; 1 head garlic, separated into cloves and peeled; 2 teaspoons allspice berries or ground allspice; 2 teaspoons ground cumin; 177 milliliters bitter orange juice (from about 6 oranges) or equal parts lime juice and orange juice; 237 milliliters sweet orange juice diluted with about 1/4 cup water; 4 kilograms leg of pork, with skin; 59 milliliters sweet sherry or port wine, for deglazing; 1 teaspoon salt

Santiago de Cuba's Roast Pork Marinated in a Garlicky Allspice-Cumin Adobo (Cerdo Brujo) might be just the main course you are searching for. This recipe makes 8 servings with 1236 calories, 77g of protein, and 96g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of ground cumin, orange juice, equal parts lime juice and orange juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pork you could follow this main course with the Blueberry Buckle as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Making the Adobo

Place the garlic, salt, peppercorns, cumin, and allspice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. (You can also puree these ingredients in a blender or food processor.) Set aside.

Ingredients you will need

Orange Juice

Peppercorns

Allspice

Garlic

Cumin

Salt

Equipment you will use

Food Processor

Blender

Mortar And Pestle

Preparing the Pork

Ingredients you will need

Pork

Trim the skin from the inner part of the leg only. Wipe the meat clean with a damp cloth. Make several deep incisions all over the skinned portion and rub with the salt.

Ingredients you will need

Meat

Salt

Dry Seasoning Rub

Let rest for a few minutes. Rub the marinade all over the pork, pushing it into the gashes and between the meat and the skin. Cover with plastic wrap and refrigerate for 2 to 3 hours or a maximum of 12 hours. Wipe the marinade from the skin with a clean cloth.

Ingredients you will need

Dry Seasoning Rub

Meat

Pork

Wrap

Equipment you will use

Plastic Wrap

Roasting the Pork

Ingredients you will need

Pork

Preheat the oven to 400°F.

Equipment you will use

Oven

Place the pork in a roasting pan and bake uncovered, skin side up, for 3 to 4 hours. Check the roast often. As the pan juices evaporate, replenish them with a little of the diluted sweet orange juice. The pork is done when the skin is crackling and the juices run clear when the meat is pierced at the thickest part of the leg (about 160°F on a meat thermometer).

Ingredients you will need

Orange Juice

Meat

Pork

Equipment you will use

Kitchen Thermometer

Roasting Pan

Oven

Finishing the Dish

Remove the pork from the oven and lift it onto a cutting board, holding the bone with a cloth. With a sharp knife, remove the crisp skin and cut it into small serving pieces.

Ingredients you will need

Bone

Pork

Equipment you will use

Cutting Board

Knife

Oven

Place them on a cookie sheet and set in the turned-off oven, uncovered (if you cover the crackling, it steams and gets soggy).

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

To deglaze the pan juices, place the roasting pan on the stove over medium heat and add the sherry, scraping up the browned bits with a wooden spoon.

Ingredients you will need

Sherry

Equipment you will use

Roasting Pan

Wooden Spoon

Stove

Carve the pork and return to the roasting pan with the pan juices to keep the meat moist and flavorful. Pork dries out easily, so if you must hold it for more than 30 minutes, cover the pan with aluminum foil and return it to a warm oven.

Ingredients you will need

Meat

Pork

Equipment you will use

Aluminum Foil