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Lechón al Horno

Serves 10 Entree gluten-free, dairy-free, meat, Christmas

Lechón al Horno

Lechón al horno, a centerpiece of Argentine celebrations, graces tables during Christmas, baptisms, and leisurely country Sundays. The tradition of roasting a suckling pig or a well-marbled pork shoulder until the skin crackles is a cherished one, marking the occasion with a feast that speaks to both festivity and comfort. It is a dish that brings the community together, embodying the spirit of hospitality and shared joy.

When prepared, the lechón reveals a symphony of flavors: the richness of tender pork, highlighted by the warmth of paprika and the aromatic embrace of garlic and oregano. A final squeeze of lemon elevates its savory notes, creating a contrast that enlivens the palate with each succulent bite. The crackling skin offers a satisfying crunch, a tactile delight that complements the tender meat beneath.

Ingredients

  • 3 kg (6.6 lb)pork shoulder or small suckling pig
  • 6garlic cloves
  • 1 tbsporegano
  • 1 tbsppaprika
  • to tastesalt
  • lemon — to serve

Method

  1. Begin by peeling and mashing 6 garlic cloves in a mortar and pestle until they form a smooth paste. Add 1 tablespoon of oregano, 1 tablespoon of paprika, and a generous amount of salt to the garlic. Mix well until all ingredients are fully combined into a fragrant rub.
  2. Place your 3 kg (6.6 lb) pork shoulder or small suckling pig on a clean surface. Using your hands, thoroughly rub the garlic and spice mixture all over the pork, ensuring to get the mixture under the skin wherever possible. This will infuse the meat with flavor as it cooks.
  3. Preheat your oven to 160°C (325°F). Place the seasoned pork in a large roasting pan, ensuring it's positioned with the skin side up. This will allow the skin to crisp up nicely. Roast the pork in the oven, allowing about 50 minutes per kilo, until the meat is tender and the juices run clear when pierced with a skewer.
  4. Towards the end of the cooking time, increase the oven temperature to 220°C (430°F) to crackle the skin. Keep an eye on the pork as the skin turns a golden brown and becomes crisp and blistered. This step is crucial for achieving the signature crackling texture.
  5. Once the skin is perfectly crackled, remove the pork from the oven and let it rest for 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
  6. Transfer the rested pork to a serving platter. At the table, carve the pork, slicing through the crisp skin and tender meat. Serve with wedges of lemon for squeezing over the meat, which will add a fresh, zesty contrast to the rich flavors of the lechón.