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Dominican Cochinillo Asado

Prep 12 hr 0 min
Total 15 hr 0 min
Ingredients 11
Servings 10

Dominican cochinillo asado is one of my favorite dishes, especially during Christmas. My grandma loved to make it, and since we have a huge family, this dish was perfect during the holidays because it yields so many servings, and everyone is always satisfied. But, even though this cochinillo asado is delicious, I should warn you, because this does take a while to make, and you have to keep it in the oven for a few hours. So, brace yourself and set aside enough time to marinate it and bake it into perfection while you finish making other arrangements for your party. Bon appetite and Happy Holidays! MORE + LESS -

Ingredients

1/2

medium-sized onion, coarsely chopped

1/2

cup green olives (pitted)

1/2

cup capers

peeled garlic cloves

branch chopped parsley

tablespoon dry oregano

tablespoon Worcestershire sauce

teaspoon fresh ground pepper

tablespoons bitter orange juice

1-2 tablespoons salt

pork leg

Directions

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1

Combine the onion, olives, capers, garlic, parsley, oregano, Worcestershire sauce, salt, pepper and orange juice in a food processor and pulse until they’ve mixed well.
2

Wash the pork leg. Using a sharp knife, lift and score the skin, making small cuts all over its surface.
3

Place some mixture underneath the skin, rubbing against the pork. Then, rub some over the skin, trying to get some of the marinade into the cuts. Cover and leave it in the refrigerator all night.
4

In the morning, preheat the oven to 375 °F. Transfer the pork leg to a roasting pan with a grill rack at the bottom, and bake for about 3 hours or until a thermometer reads 160 °F. The skin should be golden brown and crispy.
5

Remove the pork leg from the oven. Set it aside uncovered, because otherwise the skin will soften, and you want it to be crispy.
6

Cut into slices and serve.