Lechon Asado Brine
We are about to embark on a 3 day journey to Ciudad de Lechon Asado or Cuban style pork-ville, if you prefer. This is for a dinner we are throwing in honor of my cousin Zach, who is in town from Iraq. The process started today with a brine consisting of orange juice, salt, sugar, one head of garlic, some bay leaf, whole allspice & black peppercorns. Our six pound 'picnic shoulder' will soak in this elixir for 24 hours after getting the once over with a pairing knife.
Mañana will be phase two, where we will make a garlic citrus paste to rub into the hog & leave it again to soak it all up before finally smoking then roasting it on Saturday.
Stay tuned, as we will be blogging about the experience as we go along. I can taste it already....I think this swine is going to whisk us away to Cuba or at least Little Havana on Calle Ocho.
Mañana will be phase two, where we will make a garlic citrus paste to rub into the hog & leave it again to soak it all up before finally smoking then roasting it on Saturday.
Stay tuned, as we will be blogging about the experience as we go along. I can taste it already....I think this swine is going to whisk us away to Cuba or at least Little Havana on Calle Ocho.
Labels: recipes
posted by Collin @ 5:21 PM
0 Comments:
Post a Comment
<< Home