Recipes

International Series Wine Club

Lechón Asado (Argentine Roasted Pork)

Lechón Asado (Argentine Roasted Pork)

This roast pork tradition, Lechón Asado, is Argentina’s version of a dish that’s popular around the Spanish-speaking world and beyond. The blended flavors of pork, orange and herbs build a symphony of flavors that’s classic Argentine. Pair with the Ricardo Santos 2011 La Madras Vineyard Malbec.

Ingredients

• 1 tsp salt
• 1 tsp whole black peppercorns
• 2-4 cloves garlic
• 1 medium onion, chopped
• 1/2 tsp oregano
• 1/2 cup freshly squeezed orange juice
• 1/2 cup olive oil
• 2 lbs pork shoulder, bone in 

Mash the salt, peppercorns and peeled garlic cloves in a bowl or mortar and pestle. Mix in the onion, oregano and orange juice. 

Heat the olive oil in a sauce pan then add the orange juice, onion, garlic and spice mixture.  Heat briefly, stirring to blend all the ingredients well. Let the mixture cool, and then rub it all over the pork, massaging it into the meat.  Cover and refrigerate for three hours or more.

Preheat oven to 450°ree;F. Put the pork, fat side up, in a roasting pan. Put it in the oven and reduce heat immediately to 225°ree;F. Roast until very well done and meat is falling-apart tender, about an hour and a half to two hours, basting now and then with the pan drippings.

Remove from the oven, cover, and rest the meat for 10-15 minutes. Use forks to “pull” the meat into tender shreds, and serve with steamed white rice and black beans.

Serves 8.

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