Meat
Boliche
Boliche is a whole roast pork, slow-cooked in a citrus and garlic marinade in the Cuban style. The meat stays tender and juicy, the crackling is crispy, and it is carved into thick slices.
Ingredients
Ingredients
Marinade
Spices & seasoning
On the side
Nutrition facts
490 kcal per serving
- Protein
- 57.3 g
- Carbohydrates
- 12.1 g
- of which sugars
- 8.8 g
- Fat
- 22.7 g
- Fiber
- 4.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Pound the garlic with the salt and cumin into a paste. Add the juice of the oranges and limes, the oil and the oregano.
- Make deep cuts in the meat and fill them with marinade. Rub the rest over the whole surface, then cover and leave to marinate in the fridge overnight.
- The next day, take the meat out an hour before cooking. Preheat the oven to 180 °C (350 °F).
- Place the meat in a dish with the sliced onion and pour its marinade over it. Cover with foil.
- Bake for about 2 hours 30 minutes, basting every 40 minutes with the cooking juices.
- Remove the foil, increase the oven to 220 °C (430 °F) and brown the rind for 15 to 20 minutes, until crispy. Let it rest for 15 minutes before carving.
Variations and tips
Beer boliche. Replace half the citrus juice with blond beer for a rounder flavour.
More ideas
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Cuba
Cuba
Cuba
Cuba
Cuba
Cuba
Cuba
Cuba
Original Ecomely recipe.