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

Recipe by Maricel Presilla 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

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

Instructions

Place the garlic, salt, peppercorns, cumin, and allspice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. (You can also puree these ingredients in a blender or food processor.) Set aside.

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