My mouth waters just thinking about roasted pork. I am Venezuelan and still remember the feasts my mom used to make at my aunt's house. I remember that beautiful spread with a very special guest... the breathtaking pork holding an apple in his mouth, and decorated with sugared fruits. What fabulous and delectable memories. Many of the tricks in the kitchen that I proudly share today in my Sexy Chef lessons, were learned from her.
It is very common for pork roast to be made in Latin American countries. Since I moved to Miami, I've had the pleasure of trying original dishes from each country... I love making Cuban lechón and that's why today I felt like sharing a couple of my tricks.
In Cuba, pork roast is made for any occasion, during Christmas as well as any other day of the year. It is usually served with moros y cristianos (rice and black beans), always with sweet plantains and the famous mojo with salted onions on top.
Commonly, a portion of the pork called paleta (pork shoulder) is put in the oven. One of the best-known methods is to prepare it outside in the famous caja china (Chinese box), an old method where you bake the whole pork for hours, through a special process, which is spectacular and unique.
Although it doesn’t matter how you make it, it's delicious, you can try your hand with my recipe below. !Buen provecho!
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