Pierna Asada, a Mexican dish known for its tender, flavorful marinated roast leg of pork, is a crowd-pleasing meal perfect for gatherings, special occasions, or a hearty dinner. The key to its rich flavor lies in the marinade, which combines a variety of spices and ingredients that soak into the meat, making it juicy and delicious. Here’s how you can make Pierna Asada at home.
Ingredients
- Pork leg (pierna de puerco): A bone-in or boneless pork leg (about 4–5 pounds) is ideal.
- Marinade:
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 3–4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
- Fresh herbs: Cilantro and lime for garnish.
- Optional: 1–2 sliced onions for added flavor when roasting.
Instructions
Step 1: Prepare the Marinade
- In a bowl, combine the orange juice, lime juice, soy sauce, garlic, cumin, chili powder, oregano, smoked paprika, cloves, black pepper, and olive oil.
- Stir until all the ingredients are well mixed. Taste the marinade and adjust seasoning, adding more salt, pepper, or lime juice if needed.
Step 2: Marinate the Pork
- Score the pork leg with a sharp knife to allow the marinade to penetrate deeply into the meat.
- Place the pork in a large resealable bag or a shallow dish, then pour the marinade over the meat, ensuring it’s completely covered.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
Step 3: Preheat the Oven
- Preheat your oven to 325°F (163°C).
Step 4: Roast the Pork
- Remove the marinated pork leg from the refrigerator and let it come to room temperature for about 30 minutes.
- Place the pork leg on a roasting rack inside a roasting pan. If desired, scatter sliced onions around the pork for added flavor and moisture.
- Roast the pork for 2 to 3 hours, depending on the size of the leg. The pork is done when it reaches an internal temperature of 190°F (88°C) for a tender, pull-apart texture. Baste the pork occasionally with the juices from the pan to keep it moist.
Step 5: Crisp the Skin (Optional)
- For a crispy skin, increase the oven temperature to 400°F (200°C) during the last 10-15 minutes of roasting, or broil it for a few minutes until the skin is golden and crisp. Keep an eye on it to prevent burning.
Step 6: Rest and Slice
- Once the pork is fully cooked, remove it from the oven and let it rest for 15 minutes to allow the juices to redistribute.
- Slice the pierna asada thinly, or shred it for tacos, burritos, or sandwiches.
Step 7: Serve
- Serve the Pierna Asada with warm tortillas, fresh cilantro, and lime wedges on the side. It can also be paired with rice, beans, or your favorite Mexican side dishes.
Tips for the Perfect Pierna Asada
- Marinate overnight: For maximum flavor, marinate the pork for at least 8 hours or overnight.
- Slow and low roasting: The key to tender Pierna Asada is slow roasting at a low temperature. This allows the meat to become soft and juicy.
- Rest the meat: Always let the meat rest after roasting so that the juices are absorbed back into the pork, keeping it moist.
- Customize the marinade: Feel free to adjust the spice levels by adding more chili powder or using different types of citrus like grapefruit or pineapple for a unique twist.
Pierna Asada is a flavorful and satisfying dish that will impress your family and friends. With its combination of spices, tender pork, and crispy skin, this Mexican classic is perfect for any celebration or a delicious weeknight dinner. Enjoy making this dish and savor the delicious flavors of Pierna Asada at home!
