Cuban Lechón Asado – Roasted Whole Pig

A traditional Cuban celebration dish, Lechón Asado is whole roasted pig marinated in mojo (garlic-citrus sauce), slow-cooked to juicy perfection with crispy skin.

Ingredients (Serves 10+):

* 1 whole pig (or pork shoulder for smaller portions)

* Mojo marinade:
* 1 cup sour orange juice (or mix of orange and lime juice)
* 10 garlic cloves, minced
* 2 tbsp oregano
* 1 tsp cumin
* Salt, pepper
* Olive oil

Instructions:

1. Prepare mojo marinade by mixing citrus juice, garlic, oregano, cumin, salt, and pepper.
2. Rub marinade all over pig, marinate overnight.
3. Roast pig slowly at 160°C (320°F) for 4–6 hours, basting with marinade regularly.
4. Increase heat to 220°C (430°F) for last 20 minutes to crisp skin.
5. Carve and serve with black beans, rice, and plantains.

Cuban Tip:
Traditionally cooked in a caja china (roasting box) outdoors.

Jamaican Jerk Pork – Spiced Grilled Pork

A famous Caribbean dish, Jamaican jerk pork is marinated in a spicy blend of Scotch bonnet peppers, allspice, thyme, and garlic, then grilled to smoky perfection.

Ingredients (Serves 4):

* 1kg pork shoulder, cut into chunks
* 3 Scotch bonnet peppers, deseeded
* 4 cloves garlic
* 1 tbsp fresh thyme leaves
* 2 tsp allspice
* 1 tsp cinnamon
* 1 tsp nutmeg
* 1 tbsp brown sugar
* 2 tbsp soy sauce
* Juice of 1 lime
* Salt and pepper

Instructions:

1. Blend peppers, garlic, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, salt, and pepper into a marinade.
2. Marinate pork overnight or at least 4 hours.
3. Grill over medium heat until cooked and slightly charred.
4. Serve with rice and peas and fried plantains.

Jamaican Tip:
Charcoal grilling over pimento wood adds authentic smoky flavor.

Cuban Ropa Vieja – Shredded Beef in Tomato Sauce

Cuba’s national dish, Ropa Vieja features slow-cooked shredded beef in a savory tomato-pepper sauce, often accompanied by rice and black beans.

Ingredients (Serves 4):

* 1kg flank steak or chuck roast
* 1 onion, sliced
* 1 green bell pepper, sliced
* 3 cloves garlic, minced
* 400g crushed tomatoes
* 150ml beef broth
* 1 tsp cumin
* 1 tsp oregano
* Salt, pepper, oil

Instructions:

1. Brown beef in oil, then simmer with broth until tender (2–3 hours).
2. Shred beef using forks.
3. Sauté onions, peppers, and garlic until soft. Add spices and tomatoes.
4. Stir in shredded beef and cook 20 minutes to meld flavors.
5. Serve with white rice, black beans, and fried plantains.

Cuban Tip:
Add a splash of red wine or sherry for deeper flavor if desired.

Dominican Chicharrón de Cerdo – Crispy Fried Pork Belly

A popular dish in the Dominican Republic and throughout Latin America, Chicharrón de Cerdo features pork belly chunks that are boiled and then deep-fried until golden and crunchy.

Ingredients (Serves 4):

* 1kg pork belly, cut into bite-sized chunks
* 5 cloves garlic, crushed
* Juice of 2 limes
* 1 tsp oregano
* Salt and pepper
* Oil for frying

Instructions:

1. Marinate pork with garlic, lime juice, oregano, salt, and pepper for 1–2 hours.
2. Place pork in a pot with a little water. Cook uncovered until water evaporates.
3. Let pork brown in its own fat, or deep-fry until crispy and golden.
4. Drain and serve with tostones (fried green plantains) and lime wedges.

Dominican Tip:
A squeeze of fresh lime right before serving enhances the flavor and cuts the fat.

Mexican Pescado a la Veracruzana – Fish in Veracruz-Style Sauce

From the Gulf coast of Mexico, this dish features white fish fillets simmered in a vibrant tomato sauce with olives, capers, and chilies — a coastal fusion of Spanish and indigenous flavors.

Ingredients (Serves 4):

* 4 white fish fillets (snapper, cod, or halibut)
* 2 tbsp olive oil
* 1 onion, sliced
* 2 cloves garlic, minced
* 3 tomatoes, chopped
* ¼ cup green olives, sliced
* 2 tbsp capers
* 1–2 pickled jalapeños, chopped
* ½ cup white wine or fish stock
* Salt, pepper, fresh oregano (optional)

Instructions:

1. Sauté onion and garlic in olive oil. Add tomatoes, olives, capers, jalapeños. Simmer.
2. Add wine or stock and cook sauce for 10 minutes.
3. Season fish and nestle into sauce. Cover and simmer 8–10 mins until fish is cooked.
4. Garnish with oregano and serve with rice.

Mexican Tip:
This dish is traditionally served with white rice and fried plantains.