Put an ethnic flair in your holiday feast with Cuban roast

Many of you will soon be searching for easy to prepare dishes as out of town guests fill your home in the days and weeks ahead.

Babaloos Cuban Cafe executive chef Robert Gonzalez says a popular holiday dish during his childhood was a roasted pork called lechon asado.

"During the holidays this was the dish of choice," says Gonzalez. "There are only a few simple steps to complete which makes it perfect for the busy holiday season."

Gonzalez does caution those simple steps do involve some prep work, but the rest is basically a waiting game.

"This is a great dish for entertaining," says Gonzalez. "The roasting part leaves you plenty of time to visit with your guests."

Gonzalez says it might be a good idea to keep a timer handy to make sure you don't overcook the meat. Otherwise, prepare to wow your guests!

"The aroma of the mojo, garlic and citrus juices will fill your home," says Gonzalez who also has a suggestion for the leftovers. "They're great for pork sandwiches, smothered in mojo and placed between crusty Cuban bread!"

Lechon Asado
Babaloo’s Cuban Cafe

Ingredients:
one pork Loin
3 cups Mojo (recipe below)
1 onion, minced
5-6 cloves of garlic, minced
Salt, Pepper, Cumin, Oregano to taste

Method:
-Lay out pork loin, fat up, using paring knife to make cuts along the top and sides of loin.

-Take minced garlic/onion and generously rub onto top of loin, filling the cuts.

-Pour 2 cups mojo over top of loin, filling the holes you cut along top and sides

-Place in a sealable container and for a few hours or over night.

-Heat oven to 350 F

-Place loin in roasting pan or foil covered baking tray

-Cook for one hour, turning once or twice, brown roast on all sides

-Reduce heat to 325 F and pour remaining Mojo over pork

-Cook for another hour, basting from time to time with pan juices.

-Continue cooking to an internal temperature of 150 F

-Remove from oven and let stand at least 10 min before carving.


Mojo
Babaloo’s Cuban Cafe
[Yield 2 Quarts]

Ingredients:
Olive Oil 1 pint
Garlic 12 cloves
Lime Juice ½ cup
Orange Juice 2 ½ cups
Cumin 1t
Oregano 1T
Salt 1T
Pepper 1t

Method:
Combine garlic, orange juice, lime juice, cumin, oregano, salt and pepper in vita prep and puree on high. Slowly stream in olive oil.