Glenn Lindgren: We regularly hear from our Chinese-Cuban friends who enjoy our website and are grateful that we have not forgotten the Chinese influence on Cuban cuisine.
Raúl Musibay: This recipe is an adaptation of a couple of similar recipes that readers have sent to us over the years.
Jorge Castillo: Most recipes call for this to be made in the oven, but we have found that it is a great dish to prepare outside on the grill.
Glenn Lindgren: Years ago when we first started making this recipe, it was hard to find hoisin sauce and five-spice powder.
Jorge Castillo: Now, just about every supermarket in America carries these Asian products!
Puerco Asado Estilo Chino-Cubano -- Chinese-Cuban Style Pork Roast
By
Prep time: 20 minutes
Cook time: 2 hours and 30 minutes
Total time: 2 hours 50 minutes
Yield: Serves 6-8
East meets West in the heart of Havana in this Cuban pork roast created by Chinese Cubans.
INGREDIENTS:
Glaze
1/4 cup orange juice
1/4 cup lemon juice
1 cup honey
Roast
1/2 cup cooked black beans
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons sherry
1/4 cup sugar
2 tablespoons hoisin sauce
2 tablespoons five-spice powder
5 cloves garlic, minced
For the Glaze
Make your glaze by adding all of the glaze ingredients to a 3-quart saucepan. Bring to a rolling boil and let boil for about 5 minutes, stirring constantly. Reduce heat to low and simmer, uncovered, for about 15 minutes.
For the Roast
We like to use a pork shoulder, or what is sometimes called a "Boston Butt" roast. The pork shoulder does have a large bone, but the meat is very tender and well-marbled. You may also use a pernil, which is the back leg of the pig. You also may use a "fresh" ham, which is the same as a pernil except that the lower leg bone and surrounding meat have been removed.
Wash your pork roast thoroughly and pat dry with a paper towel.
Mash up the cooked black beans in a mixing bowl. Then add orange juice, soy sauce, sherry, sugar, hoisin sauce, five-spice powder, and garlic. Mix everything together. Spoon this mixture to cover the outside of the roast.
Preheat your outdoor charcoal or gas grill. You'll want to use the indirect heat method to cook this roast. On a covered charcoal grill, bank your coals to the sides of the grill, leaving a section with no charcoal beneath it. On a three- or four-burner gas grill, light only the side burners or front and back burners. On a two-burner gas grill, just light one burner.
Place the pork roast on the unheated side of the grill and close the cover. On a gas grill, adjust the flame so that the grill temperature is approximately 300 degrees F.
After the first 20 minutes of roasting, baste your pork roast every 15 minutes with the glaze mixture.
After about an hour on the grill, test for doneness with a meat thermometer. Using a meat thermometer, you should remove the roast from the grill when the temperature reaches 155 degrees F.
Remove the roast to a serving platter and lightly tent the roast with some aluminum foil sprayed with cooking spray. This will allow the meat to continue cooking for about 10 to 15 minutes. The spray and the light touch with the tenting will help keep the aluminum foil from sticking to the glaze.
Carve with a sharp knife and serve hot with your favorite side dishes.
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