Frank's Recipes! Spanish Roast Pork

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Spanish Roast Pork

Yield: 12 Servings

8 lb Fresh picnic ham, bone in
1 head garlic
2 tablespoon Dried Mexican or Dominican Oregano
1 med Onion
1 tablespoon Corn oil
2 oz Lime juice

Prepare pork by lifting the skin by cutting the fat as close to the skin as possible. Do not remove. The skin should be attached by a teeny bit at the shank.

Pierce holes in the skin, making sure that you broke through the fat. Pierce deep holes (about one and half inches deep, or as close to the bone as possible) in fresh ham, make a few that go across, so that you extend the area to be touched by seasoning.

Chop onion, and put all seasoning ingredients in blender, pulse at liquefy two or three times, until you have a nice looking, foamy paste.

Pour mix into a bowl, with a long handed spoon put seasoning into the many holes you have made on pork, it should not, however, resemble Swiss cheese. Take leftover mix, and rub on the outside of pork and skin, place skin in place.

Place in a large foil covered pan, and cover loosely with foil, place in a preheated 325F oven and cook for at least 30 min/lb. I prefer 45 min/lb. As a matter of fact, my preferred cooking method is to place it in the oven about midnight, and cook all night at 225F. When I do this, I add about 1/2 cup water to the bottom of the pan, between pan and foil.

After pork is done, uncover, and cook at about 400F for about 20 min to crisp the skin. This is the old way of doing this. The new fangled way (which I prefer) will follow. Before crisping, very carefully, pour out liquids into a heat resistant container, place liquid in freezer. By the time the pork is cooked, the fat in the liquid should have solidified. This make an extremely tasty heart attack, err, seasoning for vegetables, etc.

Reduce the liquid and add salt to taste. I do not add salt to the meat, as it makes it tough when cooking. Remove roast from pan and deglaze. Add to liquid and boil until it has reduced to about a cup. Hard to tell, as I normally do this by eye. The consistency is similar to light gravy.

You can serve the sauce on the side, or as I do, remove the skin and cut up the pork before taking to the table, and spread bits of sauce on it, as you build the plate.

And now the new fangled way of crisping skin. I take a large plate (as big as your microwave will take) and place waddles (about 8 fold) of paper towels on it. Place the skin on the towels skin side up and microwave for about two minutes. Most of the fat will be removed and the skin will start crisping. Repeat for a minute and half, let cool.

At this point your skin should be crisp enough. If you want to repeat the procedure, you may, but you run the risk of ruining the skin. It all depends on your microwave.

Serve with rice and beans and tostones.