{"id":93,"date":"2011-05-02T17:09:02","date_gmt":"2011-05-02T21:09:02","guid":{"rendered":"https:\/\/www.adrianasbestrecipes.com\/?p=93"},"modified":"2015-07-26T02:30:03","modified_gmt":"2015-07-26T06:30:03","slug":"lomo-de-puerco-estilo-cubano","status":"publish","type":"post","link":"https:\/\/www.adrianasbestrecipes.com\/es\/lomo-de-puerco-estilo-cubano\/","title":{"rendered":"Lomo de Puerco Estilo Cubano"},"content":{"rendered":"<figure id=\"attachment_73\" aria-describedby=\"caption-attachment-73\" style=\"width: 290px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-medium wp-image-73\" title=\"Lomo de Cerdo Estilo Cubano\" src=\"https:\/\/adrianasbestrecipes.com\/wp-content\/uploads\/2011\/06\/pork-1-300x240.jpg\" alt=\"Lomo de puerco con ajo, especias y marinado en limon y aceite de oliva\" width=\"300\" height=\"240\" srcset=\"https:\/\/www.adrianasbestrecipes.com\/wp-content\/uploads\/2011\/06\/pork-1-300x240.jpg 300w, https:\/\/www.adrianasbestrecipes.com\/wp-content\/uploads\/2011\/06\/pork-1-560x448.jpg 560w, https:\/\/www.adrianasbestrecipes.com\/wp-content\/uploads\/2011\/06\/pork-1.jpg 1000w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-73\" class=\"wp-caption-text\">Lomo de Puerco Estilo Cubano<\/figcaption><\/figure>\n<p>Mi marido es cubano y su familia come carne de cerdo en ocasiones especiales como las navidades, las bodas, cumplea\u00f1os. El proceso es largo ya que el puerco entero es horneado lentamente en la famosa \u201cLa Caja China\u201d ba\u00f1ado con aceite de oliva, ajo y lim\u00f3n. Para celebrar la herencia cultural de mi esposo aqu\u00ed les presento mi versi\u00f3n de lomo de cerdo estilo cubano aprobada por mi suegra.<\/p>\n<p>&nbsp;<\/p>\n<h2>INGREDIENTES<\/h2>\n<p>&nbsp;<\/p>\n<ul>\n<li><strong>2-3 libras \u00f3 \u00bd a 1 kilo de carne de lomo de puerco fresco y sin mucha grasa<\/strong><\/li>\n<li><strong>Una cabeza completa de ajos finamente picados<\/strong><\/li>\n<li><strong>1 taza de jugo de lim\u00f3n o bien naranja agria<\/strong><\/li>\n<li><strong>Comino, oregano, pimienta negra, aceite de oliva sal al gusto<\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Tiempo de preparaci\u00f3n: 30 minutos sin embargo necesita marinar toda una noche en el refrigerador. Sirve  de 8-10 personas. Costo aproximado de esta receta es  USD$3.00 por persona. Necesitar\u00e1s una charola o rack para rostizar, un pyrex o un recipiente de pl\u00e1stico con tapa, papel aluminio, pl\u00e1stico para cubrir y un horno de preferencia de gas.<\/p>\n<p>Coloca el lomo de cerdo en el contenedor de pl\u00e1stico o en un pyrex rectangular, frota la carne con el aceite de olive, la especias, la sal, el ajo picado y agrega el jugo de lim\u00f3n. Cubre con pl\u00e1stico o bien con la tapa correspondiente y refrigera por  24 horas.<\/p>\n<p>Al d\u00eda siguiente s\u00e1calo del contenedor y col\u00f3calo en la charola o rack para rostizar, agrega mas aceite de oliva,  cubre con papel aluminio y hornea  por 20 minutos a 410oF. Remueve el papel aluminio y cocina por otros 10 minutos hasta que dore. Es recomendable usar el term\u00f3metro y asegurarse la carne est\u00e9 cocida.<\/p>\n<p>Entre menos grasosa sea la carne se cocer\u00e1 m\u00e1s r\u00e1pido para evitar que se seque no la dejes demasiado tiempo en el horno y coloca una charola honda con agua en la parte inferior del horno, ese truco ayudar\u00e1 a mantener la carne h\u00fameda y jugosa.<\/p>\n<p>Cuando el lomo est\u00e9 cocido s\u00e1calo del horno y d\u00e9jalo descansar antes de cortar.<\/p>\n<p>&nbsp;<\/p>\n<h2>Sugerencia para servir:<\/h2>\n<p>Corta el lomo en rebanadas ba\u00f1a con el jugo de la cocci\u00f3n,  sirve con arroz blanco,  frijoles negros, pl\u00e1tanos fritos. Puedes decorar con cilantro y una rodaja de lim\u00f3n.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Para celebrar la herencia cultural de mi esposo aqu\u00ed les presento mi versi\u00f3n de lomo de cerdo estilo cubano aprobada por mi 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