Dish

Lechón al horno

Roast suckling pig

Lechón al horno is made by marinating a whole pig in a mixture of spices and herbs, including garlic, oregano, and adobo seasoning. The pig is then roasted in the oven for several hours, until the skin is crispy and the meat is tender. The result is a flavorful and impressive dish that is perfect for large gatherings and celebrations.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Meat Dish› Pork Dish

Origins and history

Lechón al horno has been a staple in Puerto Rican cuisine for centuries and is often served at Christmas and other special occasions. It is a dish that is meant to be shared and enjoyed with loved ones.

Dietary considerations

High in protein

Variations

There are many variations of Lechón al horno, including using different cuts of pork or adding different spices and herbs to the marinade. Some recipes also call for the addition of beer or wine to add complexity to the dish.

Presentation and garnishing

Lechón al horno is traditionally served on a large platter, with the pig in the center and the sides arranged around it. Garnishes such as fresh herbs or sliced limes can be used to add visual appeal.

Tips & Tricks

When roasting a whole pig, it is important to monitor the temperature to ensure that it is cooked evenly. It is also important to let the pig rest for at least 30 minutes before carving to allow the juices to redistribute.

Side-dishes

Lechón al horno is often served with a side of arroz con gandules, a traditional Puerto Rican rice dish that is made with pigeon peas. A simple green salad can also be served on the side to add freshness to the meal.