Food
Lechón Asado PERFECTION 😍
Mika Leon is sharing every tested trick and trusted secret behind her favorite recipe!
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Lechón Asado (Slow-Roasted Pork Shoulder)
Level: Easy
Total: 1 day 5 hr (includes marinating time)
Active: 20 min
Yield: 8 to 10 servings
For Cubans, Christmastime is the biggest time of the year, especially Noche Buena, or Christmas Eve. I was born on Christmas Day, which means not only am I my family’s greatest gift, but my grandfather’s legendary lechón was always made in my honor. This recipe keeps his tradition alive with his secret citrus-based marinade, an overnight soak, and hours of slow roasting to coax out garlicky, tangy flavors.
Ingredients
2/3 cup fresh orange juice (from about 2 oranges)
1/3 cup fresh lime juice (from about 4 limes)
1/3 cup extra-virgin olive oil
24 garlic cloves (from 2 to 3 heads)
1 large white onion, quartered
2 tablespoons dried oregano
1 tablespoon ground cumin
3 tablespoons fine kosher salt
3 teaspoons freshly ground black pepper
6 pounds bone-in, skin-on pork shoulder
Distilled white vinegar
Directions
In a blender, combine the orange juice, lime juice, olive oil, garlic, onion, oregano, cumin, 1 tablespoon of the salt, and 1 teaspoon of the pepper. Blend on high speed until smooth, about 3 minutes.
Place the pork shoulder, skin side up, in a large baking dish. Make three diagonal cuts across the skin in one direction, then three more in the opposite direction. Flip the pork over and make several deep cuts down to the bone. This creates pockets for the marinade. Generously season the entire shoulder with the remaining 2 tablespoons salt and 2 teaspoons pepper, massaging them into the cuts and pockets. With the skin side down, pour the marinade over the pork, ensuring it gets into the pockets. Turn the pork skin side up, then cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.
Preheat the oven to 350 degrees F.
Discard the plastic wrap. Use a damp paper towel to wipe the marinade from the pork skin. Use another paper towel soaked with vinegar to wet the skin. The vinegar will help the skin dry out for that perfect crispy chicharron layer as it roasts. Tent the baking dish with aluminum foil, ensuring it doesn’t touch the skin. Bake for 3 to 4 hours, or until the pork is incredibly tender.
Remove the foil and increase the oven temperature to 425 degrees F. Bake for another 20 to 25 minutes, or until the skin is golden brown. Set the broiler to high and broil for 3 to 4 minutes, or until the skin is very crisp, watching closely to avoid burning. Transfer the pork to a large cutting board and let rest for 10 minutes before serving.
To carve the pork: Remove all the chicharron and transfer to a serving plate. Shred all the lechón meat using two forks and transfer to a separate serving plate. Spoon a little bit of the mojo from the bottom of the baking dish over the meat (it’s very salty, so don’t add too much). Pour the rest of the mojo into a gravy boat or small bowl and place it next to the pork for self-serving.
Adapted from Cuban Soul by Mika Leon 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Vied Allen.
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Things get frightful as chefs face gummy candy, congealed blood and other ingredients in a monstrously difficult Halloween challenge. Who will survive the Chopping block?
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The SPOOKIEST Halloween Challenges 💀 Chopped | Food Network
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Food
The MOST-DRAMATIC Before and After Renovations | Restaurant Impossible: Last Call | Food Network
See the dramatic before-and-afters of Yueh Tung Restaurant, La Mexicana, ēst Restaurant and more on Restaurant Impossible: Last Call!
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Chef Aarón Sánchez and restaurateur Jen Agg have $20,000 and three days to help bring struggling restaurants back from the brink of collapse. With expertise, honesty and empathy, they tackle both the business and personal issues, while revamping every menu and dining room along the way.
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The MOST-DRAMATIC Before and After Renovations | Restaurant Impossible: Last Call | Food Network
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Guy Fieri visits Don Chow Tacos in Santa Monica, CA, where they serve up Asian-Mexican fusion, including a BBQ Chinese Pork Taco topped with barbecue pork.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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Guy Goes Crazy for These BBQ Chinese Pork Tacos! 🌮🔥 Diners, Drive-Ins and Dives | Food Network
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Ina makes a quick, flavorful appetizer using seared Polish sausage served with a spicy mustard dip!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Kielbasa with Mustard Dip
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 1/4 pounds smoked kielbasa (Polish sausage)
Good olive oil
1/2 cup good mayonnaise, such as Hellmann’s
2 tablespoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon prepared horseradish
Kosher salt and freshly ground black pepper
Directions
Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
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Ina Garten’s Kielbasa with Mustard Dip | Barefoot Contessa | Food Network
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Bobby Takes It Down to the Wire! 🔪🔥 Beat Bobby Flay: Full Episode Recap | S15 E6 | Food Network
Chef Alan Vargas and Chef Crista Luedtke battle for the chance to take on Bobby Flay, each showcasing their own inventive take on langoustine while Food Network’s Jett Tilla and Katie Lee Biegel judge the opening round. Crista serves a bourbon-poached langoustine chowder topped with crispy langoustine legs, while Alan counters with langoustines tossed in compound butter alongside a petite salad. In the end, only one chef will earn the opportunity to challenge Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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Bobby Takes It Down to the Wire! 🔪🔥 Beat Bobby Flay: Full Episode Recap | S15 E6 | Food Network
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