Name: Santiago de Cuba's Roast Pork Marinated in a Garlicky Allspice-Cumin _Adobo_ (_Cerdo Brujo_)
Yield: Serves 8
Ingredients: 1 head garlic, separated into cloves and peeled; 1 tablespoon salt; 2 teaspoons black peppercorns; 2 teaspoons ground cumin; 2 teaspoons allspice berries or ground allspice; 3/4 cup bitter orange juice (from about 6 oranges) or equal parts lime juice and orange juice; 1 cup sweet orange juice diluted with about 1/4 cup water; One 8- to 9-pound leg of pork, with skin; 1 teaspoon salt; 1/4 cup sweet sherry or port wine, for deglazing

Santiago de Cuba's Roast Pork Marinated in a Garlicky Allspice-Cumin Adobo (Cerdo Brujo)Sara Bonisteel

This heirloom family recipe has the distinctive allspice aroma of the cooking of my hometown, Santiago de Cuba, the only part of Cuba where this complex spice is used in a pork marinade. The combination of cumin and allspice is especially characteristic of my family's cooking. Originally a Christmas dish, cerdo brujo is now one of the most popular dishes at my restaurant Zafra, where we celebrate Christmas every day.

Cooks' Note

What to Drink: Luca Pinot Noir from Mendoza, Argentina, or Robledo Family Pinot Noir from Los Carneros, California

Serving: Be sure to include some of the crisp skin and deglazed juices with each serving. Serve with rice.

Recipe notes

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