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Roast pork
To prepare puerco asado (roast pork), an Argentinean culinary specialty, first preheat the oven to 190°C. Then mix ¼ cup of lime juice with a clove of garlic, a teaspoon of salt, a tablespoon of oregano and a tablespoon of powdered cumin. After slitting the skin on a 4kg pork shoulder fill each incision with the garlic sauce, using the rest to baste the skinless extremities.
Place the pork on an oven tray. Pour the lime juice over it and let it cook uncovered until most of the liquid has evaporated. Add three cups of water and six tablespoons of vinegar, carefully covering the tray with aluminum foil and cook in the oven for an hour. Remove the foil and baste the meat with the cooking juices, then let cook for another hour. Spread half a tablespoon of salt over it and then roast the meat, without covering, basting every 20 minutes with the cooking liquid until it has gone crispy. Cut the pork in slices half a centimeter thick and serve with the sauce.
(20/10/2005)
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