Growing up in Miami, my family's biggest Christmas celebration always was on Christmas Eve or "Noche Buena."
In the Cuban culture, families get together on Christmas Eve for a massive pig roast with many, many side dishes.
Ever since I moved to Pittsburgh almost 10 years ago, Christmas meals have been more traditional—turkey, ham, mashed potatoes—given that it's too cold to sit outside and cook a whole pig and it's just not that common around here.
On New Years, however, my family tends to eat some sort of pork-based meal, and I wanted to share one of my favorite recipes with you. It's definitely not a whole pig—and it doesn't take a whole day to cook—but it's just as tasty.
Happy Holidays and Feliz Navidad!
What you need:
A boneless pork loin
1 garlic bulb
1 teaspoon to 1 tablespoon of cumin
What to do:
- Preheat oven to 350 degrees.
- Peel all of the garlic cloves on the bulb. Place them in a food processor with the juice of two limes and the cumin. Blend until everything is mixed together.
- Put the pork loin in a shallow baking dish with a bit of water at the bottom (to prevent the pork from drying out—it also helps make a little juice). Pierce the pork a couple of times.
- Pour the garlic, lime and cumin mixture on top of the pork loin.
- Cover with aluminum foil and cook it in the oven for two to three hours.