Lechón (piglet) creole (Lechón a la criolla)


For the recipe the pig must be a small one; that's why it is called lechón (piglet).

Using the following amounts “variable, only as a guide“ will let you enjoy a delicious roasted piglet Creole style.

Marinade or mojo for kilogram of pork:

½ garlic bulb
1 tablespoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
¼ teaspoon ground pepper
1 large onion
1 Seville orange or grapefruit

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Coat the piglet in this marinade, preferably on the inside. Pierce with a knife in several places to allow the seasoning to go in deeply.

Bake at medium temperature (350ºF o 176ºC).

In an outdoor grill, the piglet is always placed with the chest up, but almost at the end it is turned to be evenly roasted.

Usually the amount of seasoning or marinade depends on the animal's weight, calculated by kilogram of meat and bone ready to roast. The native's tradition is to side it with congrí­ (typical dish made of rice and beans cooked together) or rice and beans, cassava or any other boiled tuber, fried green plantains and a salad, preferably lettuce, tomato, etc., with a simple oil and vinegar dressing.