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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":495,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":540,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Mojo criollo is the Cuban marinade and sauce made from sour orange juice, a large quantity of raw mashed garlic, salt, dried oregano and sometimes cumin and oil. Bottled versions are sold in Latin American grocers and are acceptable, but they are usually much milder on garlic than homemade, so most Cuban cooks add extra crushed garlic even to a bought bottle.","What is mojo and can I buy it?",{"answer":398,"question":399},"Sour orange, naranja agria or bitter orange, is a citrus fruit whose juice is sharp and slightly bitter, closer to lime than to sweet orange. It is standard in Cuban and other Caribbean cooking. Outside those regions, an equal mix of fresh orange juice and fresh lime juice is the accepted substitute and gives a very similar result.","What is sour orange and what do I use instead?",{"answer":401,"question":402},"Twelve hours minimum, twenty-four is better. The acid and salt need time to travel into a thick cut, and anything under six hours seasons only the outer layer. Marinating longer than two days is not useful — the citrus starts to make the outer surface of the meat mushy rather than adding flavour.","How long should the pork marinate?",{"answer":404,"question":405},"Dry it and blast it. Roast the pork covered at low temperature until the meat is tender, then uncover, pat the skin completely dry with kitchen paper, rub it with salt and raise the oven to 240°C for 20 to 30 minutes. Any moisture left on the skin steams it instead of crisping it, so drying is the step people skip and regret.","How do I get the skin crisp?",{"answer":407,"question":408},"Yes. A bone-in pork shoulder roasted in a home oven uses the same marinade and the same method and is what most Cuban families abroad actually cook. What you lose is charcoal smoke and the theatre of the whole animal, not the flavour of the mojo, which is the part that defines the dish.","Can I make lechon asado without a whole pig or a caja china?",[410,411,412,413,414,415],"Score the fat cap in a diamond pattern down to the meat, so the marinade gets under the surface and the skin renders evenly.","Use whole heads of garlic, not a few cloves. Mojo tastes timid at any lower quantity and Cuban cooks would consider it undersalted too.","Marinate a minimum of 12 hours and ideally 24. Anything under 6 hours only seasons the outer centimetre.","Take the pork out of the fridge two hours before roasting, or the middle lags far behind and the outside overcooks waiting for it.","Never pour the raw marinade over the cooked meat. Boil it for five minutes first, then it becomes the table mojo.","Rest the roast at least 30 minutes before pulling it apart, or the juices run out onto the board instead of staying in the meat.","🐖","Lechon asado is pork shoulder soaked overnight in mojo — sour orange juice pounded with a genuinely aggressive amount of raw garlic, salt and dried oregano — then roasted slowly until the meat collapses and the skin turns to crackling. The flavour is sharp, garlicky and deeply savoury, with none of the sweetness of American barbecue; the citrus does the cutting that a sauce would do elsewhere. This is Cuba's Christmas Eve dish, cooked whole on a spit or in a caja china for a crowd, and the shoulder version below is the home-kitchen translation: same marinade, same patience, an oven instead of a fire pit. Plan two days, because the overnight marinade is not optional.","Nochebuena, Christmas Eve, is the night the pig is eaten. In the Cuban countryside a whole animal goes onto a spit over coals in the afternoon and is turned by shifts of relatives until well after dark; in cities and across the diaspora the caja china — a plywood-and-metal roasting box with the charcoal on the lid — took over, and its invention is usually credited to Cuban-Chinese cooks in Havana, though the details are murky enough that the attribution is worth treating carefully. Either way, the pig is the centre of the evening, and the surrounding dishes exist to accompany it: congri, yuca con mojo, fried plantains, and rum.\n\nThe marinade is the part that travels. Mojo criollo is built on naranja agria, the sour orange the Spanish brought to the Caribbean, whose juice is sharp and faintly bitter and sits somewhere between lime and orange. Outside Cuba most cooks simply mix orange and lime juice to approximate it, and this works well enough that it has become the standard substitution rather than a compromise. What must not change is the garlic, which is used raw and in quantity — whole heads, not cloves — mashed with salt and oregano into a paste. Cuban cooks do not sweat their garlic into mojo; the rawness is the flavour.\n\nRoast pork is also the engine of the rest of Cuban cooking. Leftover lechon becomes the roast pork layer in a Cuban sandwich, gets chopped and fried into masitas de puerco, and fills tamales and croquettes. That downstream life explains why families roast far more than they can eat at one sitting. It also explains the sandwich shops of Tampa and Miami, which are essentially built on the assumption that somebody roasted a shoulder yesterday. This home version yields the same leftovers, and if you plan to make a Cuban sandwich later in the week, roast the full shoulder rather than half of it.","Refrigerate pulled pork in its juices for up to 4 days, or freeze for 3 months. Keeping it in the cooking juices matters more than usual here, because lean shoulder meat dries out badly once it is pulled. Reheat covered at 160°C with a splash of juices or stock until steaming. Crackling should be stored separately at room temperature and re-crisped for a few minutes in a hot oven; sealed in a container with the meat it goes leathery within hours.",[421,422,423,424],"A proper overnight mojo marinade with the garlic mashed to a paste, so the seasoning reaches the middle of the meat rather than sitting on the surface.","Low, covered roasting followed by a hard uncovered blast, which gets both collapsing meat and crisp skin from one piece.","Uses the marinade twice — once raw for the pork, once boiled into a fresh mojo for the table.","Sized and timed for a home oven, with an honest account of what the charcoal pit does differently.",[426,427,428,429],"Large roasting tin","Mortar and pestle or food processor","Meat thermometer","Large non-reactive container or bag for marinating",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},42,6,1,1050,52,610,[438],"Congri or moros y cristianos, yuca boiled and drenched in the reserved mojo, and raw onion rings soaked in lime.",[440,443,446],{"name":441,"description":442},"Masitas de puerco","Cut leftover roast pork into chunks and fry them hard in their own fat until the edges crisp, then squeeze lime over and serve with raw onion rings.",{"name":444,"description":445},"Pernil style","The Puerto Rican neighbour: same cut, but the marinade leans on adobo, oregano and olive oil rather than sour orange, with less citrus sharpness.",{"name":447,"description":448},"Slow-cooker mojo pork","Cook the marinated shoulder on low for 9 hours, then transfer to a 240°C oven for 25 minutes to crisp the skin — the only way to get crackling from a slow cooker.",[450,456,462,466,469,472,478,481,485,489,492],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},3,"pork-shoulder","bone-in pork shoulder with the skin on","kg","For the pork",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},24,"garlic","garlic, about two whole heads, peeled","clove","For the mojo",{"qty":463,"name":464,"unit":465,"group":461},2,"coarse salt, plus more for the skin","tbsp",{"qty":463,"ref":467,"name":468,"unit":465,"group":461},"oregano","dried oregano",{"qty":433,"ref":470,"name":471,"unit":465,"group":461},"cumin","ground cumin",{"qty":473,"ref":474,"name":475,"note":476,"unit":477,"group":461},160,"orange","orange juice, freshly squeezed","or 320 ml sour orange juice in place of the orange and lime together","ml",{"qty":473,"ref":479,"name":480,"unit":477,"group":461},"lime","lime juice, freshly squeezed",{"qty":482,"ref":483,"name":484,"unit":477,"group":461},80,"olive-oil","olive oil",{"qty":433,"ref":486,"name":487,"unit":488,"group":461},"onion","onion, thinly sliced","piece",{"qty":433,"name":490,"unit":491,"group":461},"coarsely ground black pepper","tsp",{"qty":463,"name":493,"unit":488,"group":494},"onions, in rings, soaked in lime juice","To serve",[496,500,503,506,509,514,518,522],{"tip":497,"text":498,"title":499},"A clean utility knife or box cutter scores skin far more easily than a kitchen knife.","Pat the shoulder dry and cut a diamond pattern through the skin and fat with a sharp knife, spacing the cuts about 2 cm apart and stopping just short of the meat. Then stab the meat itself all over with a thin knife, making 20 or so deep pockets for the marinade.","Score the pork",{"text":501,"title":502},"Pound the garlic with the coarse salt in a mortar until it becomes a smooth wet paste, then work in the oregano, cumin and black pepper. Stir in the orange and lime juice, the olive oil and the sliced onion. It should taste unpleasantly strong on its own — that is correct for 3 kg of pork.","Make the mojo",{"text":504,"title":505},"Set aside 150 ml of the mojo in the fridge for the table sauce. Rub the rest into the pork, pushing paste into every slit you cut, then cover and refrigerate for at least 12 and ideally 24 hours, turning it once halfway through.","Marinate overnight",{"text":507,"title":508},"Take the pork out of the fridge 2 hours before it goes into the oven and heat the oven to 150°C. A fridge-cold 3 kg shoulder can add well over an hour to the cooking time and dries out at the edges while the middle catches up.","Bring to room temperature",{"tip":510,"text":511,"title":512,"timerSeconds":513},"Check after 3 hours that the tin has not gone dry and add a cup of water if it has, so the drippings do not burn.","Set the pork skin side up in a roasting tin with the marinade and 250 ml of water in the base, cover tightly with foil and roast for 5 hours. It is ready for the next stage when a skewer slides into the thickest part with no resistance and the internal temperature reads about 90°C.","Roast low and covered",18000,{"text":515,"title":516,"timerSeconds":517},"Remove the foil, blot the skin completely dry with kitchen paper and rub it with coarse salt. Raise the oven to 240°C and roast for 20 to 30 minutes more, until the skin has puffed, blistered and turned deep amber, watching closely because it goes from crackling to burnt quickly.","Crisp the skin",1500,{"text":519,"title":520,"timerSeconds":521},"While the pork rests, tip the reserved 150 ml of marinade into a small pan with 2 tablespoons of the pan juices and boil for 5 minutes. This is essential because the marinade has been in contact with raw pork, and boiling also softens the raw garlic edge slightly.","Boil the table mojo",300,{"text":523,"title":524,"timerSeconds":525},"Let the roast stand 30 to 40 minutes before touching it. Break the crackling into shards, pull the meat into large pieces with two forks and moisten it with the skimmed pan juices. Serve with the boiled mojo, lime-soaked onion rings and rice with black beans.","Rest, pull and serve",2100,"leh-CHOHN ah-SAH-doh",[528,532,536],{"note":529,"swap":530,"original":531},"This is the standard swap everywhere outside Cuba and Miami, and it lands very close. Bottled sour orange from a Latin grocer is also good.","160 ml orange juice plus 160 ml lime juice","Sour orange (naranja agria)",{"note":533,"swap":534,"original":535},"Boneless cooks about 45 minutes faster and is easier to carve, but the bone adds flavour and keeps the meat moist, so keep it if you can.","Boneless pork shoulder or fresh ham","Bone-in pork shoulder",{"note":537,"swap":538,"original":539},"Both give smoke and a better crackling. If you have neither, the oven version is genuinely good — you lose smoke, not the dish.","A caja china box, or a covered charcoal kettle at 150°C","Oven roasting","cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado","cuba","Nationwide",8,30,330,40,"hard",[552],"main",[554,555],"gluten-free","dairy-free",[452,458,474,479,467],[558,561,563,565],{"alt":559,"src":560},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[568,569,570,571,572,573],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder","2026-08-20","dishroute-kitchen","Pork shoulder marinated overnight in sour orange, raw garlic and oregano mojo, then roasted low for hours until the meat pulls apart and the skin blisters crisp.",{"en":578},"\u002Frecipe\u002Fcuban-lechon-asado",{"items":580,"total":589,"page":433,"limit":457,"hasMore":852},[581,615,647,657,685,714,744,771,800,826],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"countrySlug":544,"region":586,"baseServings":432,"prepMinutes":587,"cookMinutes":588,"restMinutes":589,"difficulty":590,"course":591,"diet":592,"mainIngredients":593,"images":599,"keywords":609,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cuban-arroz-con-pollo","Cuban Arroz con Pollo (Chicken and Yellow Rice a la Cubana)","Cuban Arroz con Pollo","Arroz con pollo a la cubana","Havana",25,55,10,"medium",[552],[555],[594,595,596,597,598],"chicken","rice","bell-pepper","achiote","peas",[600,603,605,607],{"alt":601,"src":602},"Wide pan of golden yellow rice with browned chicken pieces, peas and red pepper strips on top","\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[610,611,612,613,614,597],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":587,"cookMinutes":620,"restMinutes":621,"difficulty":590,"course":622,"diet":624,"mainIngredients":626,"images":630,"keywords":640,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano",60,480,[623],"dessert",[625,554],"vegetarian",[627,628,629],"condensed-milk","eggs","milk",[631,634,636,638],{"alt":632,"src":633},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[641,642,643,644,645,646],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":648,"diet":649,"mainIngredients":650,"images":651,"keywords":656,"publishedAt":574,"updatedAt":574,"authorSlug":575},[552],[554,555],[452,458,474,479,467],[652,653,654,655],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573],{"slug":658,"title":659,"shortTitle":660,"nativeName":660,"countrySlug":544,"region":586,"baseServings":463,"prepMinutes":661,"cookMinutes":9,"difficulty":662,"course":663,"diet":665,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":574,"updatedAt":574,"authorSlug":575},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",5,"easy",[664],"drink",[625,666,554,555],"vegan",[479,668],"mint",[670,673,675,677],{"alt":671,"src":672},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[658,680,681,682,683,684],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":544,"region":545,"baseServings":432,"prepMinutes":690,"cookMinutes":691,"restMinutes":589,"difficulty":662,"course":692,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":574,"updatedAt":574,"authorSlug":575},"moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos",15,100,[693],"side",[625,666,554,555],[696,595,458,470],"black-beans",[698,701,703,705],{"alt":699,"src":700},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[708,709,710,711,712,713],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":544,"region":586,"baseServings":719,"prepMinutes":690,"cookMinutes":720,"difficulty":662,"course":721,"diet":722,"mainIngredients":723,"images":728,"keywords":738,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",4,35,[552],[554,555],[724,725,726,486,727],"ground-beef","olives","raisins","tomato",[729,732,734,736],{"alt":730,"src":731},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[739,740,741,742,743,683],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":544,"region":586,"baseServings":719,"prepMinutes":587,"cookMinutes":749,"difficulty":590,"course":750,"diet":751,"mainIngredients":752,"images":755,"keywords":765,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[552],[554,555],[753,596,754,486,725],"beef-chuck","tomato-paste",[756,759,761,763],{"alt":757,"src":758},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[766,767,768,742,769,770],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean stew",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":544,"region":776,"baseServings":719,"prepMinutes":690,"cookMinutes":589,"difficulty":662,"course":777,"diet":779,"mainIngredients":780,"images":783,"keywords":793,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cuban-sandwich","Sandwich Cubano (Pressed Ham and Roast Pork Sandwich)","Sandwich Cubano","Sándwich cubano","Havana and Tampa",[778,552],"street-food",[],[452,781,782],"ham","butter",[784,787,789,791],{"alt":785,"src":786},"Pressed Cuban sandwich cut on the diagonal showing roast pork, ham, melted cheese and pickles","\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Fcuban-sandwich\u002Fhero-1x1.jpg",[794,795,796,797,798,799],"cuban sandwich","sandwich cubano","pressed sandwich","roast pork","plancha","tampa",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":544,"region":545,"baseServings":432,"prepMinutes":690,"cookMinutes":805,"difficulty":662,"course":806,"diet":808,"mainIngredients":809,"images":810,"keywords":820,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cuban-black-bean-soup","Sopa de Frijoles Negros (Cuban Black Bean Soup)","Sopa de Frijoles Negros","Sopa de frijoles negros",105,[807],"soup",[625,666,554,555],[696,596,486,458,470],[811,814,816,818],{"alt":812,"src":813},"Bowl of dark Cuban black bean soup over white rice topped with raw chopped 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