El lechón asado con mojo es uno de los platillos más sabrosos que hay. El tiempo de preparación es un poco largo porque hay que marinar la carne en el mojo para que se impregne de todos los sabores, pero puedes estar segura de que la espera vale la pena.
El mojo es una maravillosa salsa usada en la cocina cubana; puede hacerse en la forma más básica posible, sólo con ajos, naranja agria, sal, pimienta y aceite de oliva, pero también puedes enriquecerla agregándole hierbas que le darán notas de sabor diferentes y muy especiales. Prueba cuál te gusta más y tendrás una salsa espectacular no solo para el lechón asado sino también para la yuca cocida así como para otros platillos.
1
taza de jugo de naranja agria (o 1/2 taza de jugo de naranja más 1/2 taza de jugo de limón)
20
dientes de ajo, pelados
1/2
taza de perejil picado
1/2
taza de culantro picado (opcional)
1
cucharada de orégano seco
Sal al gusto
1
cucharadita de pimienta negra recién molida
1
enrollado de lechón o lomo de cerdo
Jugo de 1 limón
1/2
taza de aceite de oliva
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Instrucciones
1
En un procesador de alimentos procesa el jugo de naranja agria, ajos, perejil, culantro, orégano seco, sal y pimienta. Reserva 1/2 taza de esta preparación.
2
Con la punta de un cuchillo haz unos cortesitos en toda la superficie del lechón o de la carne de cerdo y frota el mojo sobre toda la superficie para impregnarla bien. Si deseas que mantenga buena forma puedes amarrarlo con hilo de cocina.
3
Acomoda el lechón en un recipiente de vidrio o en una bolsa de plástico. Cierra bien para que no se salgan los olores y refrigera al menos durante 12 horas hasta un máximo de 24 horas, volteando de vez en cuando.
4
Al día siguiente precalienta el horno a 350 °F.
5
Retira la carne de la refrigeradora y sácala del recipiente o la bolsa, sécala con un papel toalla. En una sartén calienta dos cucharadas de aceite y fríe el lechón para sellarlo por todos lados.
6
Acomódalo en una asadera forrada con papel aluminio y hornea por 30 minutos. Barniza con el jugo que suelta y sigue horneando por una hora, aproximadamente, o hasta que al insertar un termómetro tenga una temperatura interna de 170 °F. Una vez que esté listo retira del horno, cubre con papel aluminio y deja reposar un rato.
7
Mientras tanto combina en una ollita el mojo reservado con el jugo de limón y el aceite de oliva. Calienta por unos 10 minutos.
8
Sirve la carne cortada en tajadas finas y acompaña con el mojo. Si deseas agrega unas cuñas de limón.
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Consejos de expertos
consejo 1
Si te gusta el comino puedes agregar 1/2 cucharadita al mojo.
consejo 2
Usa una pierna de cerdo o un lechón entero.
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Información Nutricional
No hay información nutricional disponible para esta receta
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