Suckling pig leg, Cuban style

Ingredients for 6 servings:

• 1 leg(s) of suckling pig, 2-3 kg
• 2 limes
• 3 oranges
• 1 bulb(s) garlic
• 1 tbsp cumin

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cuban lechon

Marinate the leg (1 day in advance): Briefly roast the cumin in a pan and then crush it in a mortar. Peel and press the cloves of a whole garlic bulb. Mix the juice of the limes and oranges with the crushed garlic and cumin. Place the leg in a large roasting pan and “inoculate” it with the resulting marinade. To do this, pierce the meat in several places (10-12) in a cross shape with a very narrow knife, widen the hole slightly, and drizzle or press in the marinade. Pour the remaining marinade over the leg, place a lid on the roasting pan, and refrigerate until the next day. Repeat this basting process a few times throughout the day with a small ladle. The next day: Braise the leg in the marinade with the lid closed in the oven at approximately 180°C for 2 hours (basting with the marinade every hour). Then remove the lid and let the leg crisp up for 1.5 hours (180°C, with fan-assisted oven if desired). Cut the leg into thin slices and serve. We serve it with rice, black beans, and cassava (yuka con mojo). By the way, I didn’t forget the salt. The leg is very spicy, so everyone at the table can add their own salt or not.