Cuban cuisine is renowned for its bold flavors, unique seasoning, and vibrant history. One of the most iconic dishes in Cuban cooking is the “Lechón Asado” (roast pork), which has become a beloved staple at family gatherings, celebrations, and festivals. Among the various methods of preparing this dish, roasting pork belly in a Caja China (a traditional Cuban roasting box) stands out for its ability to produce tender, juicy meat with a crispy, flavorful skin. In this article, we will guide you through the process of making Cuban-style roasted pork belly in a Caja China, providing you with the perfect recipe to recreate this delicious dish at home.

What is Caja China?

The Caja China (translated as “Chinese box”) is a traditional Cuban roasting box that has been used for generations to cook pork. The box is typically made of wood and features a lid that holds hot coals, which heat the meat from above while the pork is cooked on a rack inside the box. This method allows the pork to cook evenly and retain its moisture while developing a crispy, caramelized skin on the outside. The Caja China is ideal for slow-roasting larger cuts of meat, especially pork, and is perfect for gatherings where deliciously tender roast pork is the star of the meal.

The origins of the Caja China are somewhat mysterious, but it is widely believed that the concept was inspired by Chinese immigrants who brought their knowledge of cooking in sealed boxes to Cuba. Over time, this cooking technique evolved into what we know today as the Cuban-style Caja China. It is often used to prepare whole pigs, but for this recipe, we will focus on the succulent pork belly, which is a flavorful and versatile cut of meat.

The Key Ingredients for Cuban-Style Roast Pork Belly

To create a mouthwatering Cuban-style roast pork belly, it is essential to use high-quality ingredients. Here’s what you’ll need for this recipe:

• Pork Belly: The star of the dish, pork belly is known for its rich, flavorful meat and crispy skin. It’s an ideal cut for roasting, as it provides the perfect balance of fat and lean meat.
• Garlic: A key ingredient in Cuban cooking, garlic imparts a bold, savory flavor to the pork belly and enhances the overall taste profile.
• Citrus: Sour orange juice (naranja agria) or a combination of lime and orange juice adds a tangy acidity that tenderizes the meat and infuses it with bright, fresh flavor.
• Cumin: This spice is a staple in Cuban cuisine and lends an earthy, smoky flavor to the pork.
• Oregano: Adds a subtle herbal note that complements the other ingredients.
• Salt and Black Pepper: Essential for seasoning the pork belly and bringing all the flavors together.
• Olive Oil: Used for marinating the pork and adding moisture during the roasting process.
• Onions: Finely chopped onions bring sweetness and depth to the marinade.
• Bay Leaves: A few leaves add a fragrant, aromatic touch to the roast.
• Optional: Sofrito: A blend of sautéed onions, garlic, peppers, and tomatoes that is often used as a base in Cuban cooking. This can be added to the marinade for an extra layer of flavor.

Preparation: Marinating the Pork Belly

The key to a perfect Cuban-style roast pork belly is the marinade. This step infuses the meat with the bold flavors that define Cuban cuisine. To prepare the marinade:

1. Prepare the Marinade: In a large bowl, combine the minced garlic, citrus juice (sour orange or lime and orange), cumin, oregano, salt, black pepper, olive oil, and chopped onions. For extra flavor, you can add some sofrito to the marinade. Mix everything thoroughly to form a paste-like consistency.
2. Score the Skin: Using a sharp knife, score the skin of the pork belly in a crisscross pattern. Be careful not to cut too deep into the meat. This step is crucial for achieving crispy skin as the fat renders during the cooking process.
3. Marinate the Pork: Place the pork belly in a large resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight. The longer the pork marines, the more flavorful and tender it will become.
4. Let it Rest: Before roasting, let the pork belly sit at room temperature for about 30 minutes to an hour to ensure even cooking.

Cooking the Pork Belly in the Caja China

Once the pork belly has marinated and is ready to cook, it’s time to prepare the Caja China.

1. Preheat the Caja China: Light a charcoal fire and place it in the designated compartment of the Caja China. You’ll need enough coals to generate consistent, high heat. Typically, it takes about 30 to 45 minutes for the coals to reach the desired temperature.
2. Place the Pork Belly in the Caja China: Once the coals are hot, place the pork belly on the roasting rack inside the Caja China, skin-side up. Make sure there is enough space around the pork belly for air to circulate, which will help with even cooking.
3. Roast the Pork Belly: Close the lid of the Caja China and let the pork roast for about 2 to 3 hours. The cooking time will vary depending on the size of the pork belly and the heat of the coals, so be sure to monitor the temperature. You can periodically check the roast to ensure the skin is becoming crispy and the meat is cooking evenly.
4. Turn the Pork: After 1.5 to 2 hours, carefully flip the pork belly to allow the underside to cook evenly. The Caja China design allows heat to circulate evenly, but flipping the meat ensures that all sides are roasted to perfection.
5. Check for Crispiness: The hallmark of a great Cuban-style roast pork belly is the crispy, golden-brown skin. If you notice that the skin is not crispy enough, you can add more hot coals on top of the lid for a few minutes to crisp it up further.
6. Rest the Pork: Once the pork is fully cooked and the skin is crisp, remove it from the Caja China and let it rest for about 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.

Serving the Cuban-Style Roast Pork Belly

Once your Cuban-style roast pork belly is ready, it’s time to serve it. The rich, flavorful meat pairs wonderfully with a variety of traditional Cuban side dishes, including:

• Moros y Cristianos (black beans and rice)
• Yuca con Mojo (cassava with garlic sauce)
• Tostones (fried green plantains)
• Cuban-style Salad (a light salad with tomatoes, onions, and avocado)

Slice the pork belly into thick pieces, making sure to include both the tender meat and the crispy skin. The crispy skin, or chicharrón, is a fan favorite and should be served as a treat for those who love a crunchy, savory bite.

Tips for Perfect Cuban-Style Roast Pork Belly

• Use the Right Cut: For the best results, use pork belly with the skin still on. The skin is essential for getting that coveted crispy texture.
• Marinate Overnight: Marinating the pork belly overnight allows the flavors to penetrate deep into the meat, resulting in a more flavorful and tender roast.
• Monitor the Temperature: Cooking in a Caja China requires patience and attention. Check the internal temperature of the pork belly to ensure it reaches at least 180°F (82°C) for tender, juicy meat. For crispy skin, the temperature can go higher.
• Experiment with Seasonings: While this recipe uses traditional Cuban flavors, feel free to experiment with your own spices and herbs. Some people like to add a touch of smoked paprika, thyme, or even a bit of brown sugar for added sweetness.

Conclusion

Roasting pork belly in a Caja China is a fun and delicious way to bring the flavors of Cuba into your kitchen. The combination of juicy, tender meat and crispy, flavorful skin is what makes this dish so special. Whether you’re hosting a party, a family gathering, or simply enjoying a meal with loved ones, Cuban-style roast pork belly in a Caja China is sure to impress. Follow this recipe, and you’ll have a flavorful and memorable dish that brings the taste of Cuba straight to your table.

Enjoy your Cuban feast!