We are celebrating Hispanic Heritage Month at Cincinnati Ballet by highlighting some of our artists and staff who are proud of their hispanic heritage. Corps de Ballet dancer Llonnis del Toro Cintra was born and raised in Cuba. We sat down with Llonnis to learn more about his culture.
What part of your culture do you most cherish?
One part of my Cuban culture that I especially appreciate is the strong sense of unity that we share with our family, neighbors, and communities. One aspect in which this unity is felt is through dancing. Most of us love Casino, a type of salsa, typically danced in 3 pairs or more, which is a way for us to spend quality time together, dancing in a synchronized way. It gives a sense of feeling present in the moment while having fun with each other.
What part of Cuban culture do you wish more people knew about? Are there any stereotypes or misconceptions about your culture you’d like to dispel?
I wish that more people knew about the resilience of Cuban people, and the vibrance of our culture and traditions. Cubans greatly value family, which is something we carry with us for our entire lives. We find happiness through the simple joys in life: family, food, dancing, and spending time with our loved ones.
What’s your favorite Cuban dish?
Lechon Asado (Roasted Pork)! *See recipe below
Lechon Asado (roasted Pork)
Serves 10 to 12
12 cloves garlic, crushed
2 tablespoons salt
½ teaspoon dried oregano
½ teaspoon ground cumin
1 (8-pound) skin-on fresh ham or pork shoulder
1 ¼ cups freshly squeezed orange juice mixed with ¾ cup freshly squeezed lime juice
¼ cup white wine
1 yellow onion, peeled and sliced into rings
2 tablespoons avocado oil
Mojo, for serving
Directions:
Using the side of a knife, mash the crushed garlic, salt, oregano, and cumin together to make a paste. Cut tiny slits all over the cut face and underside of the ham with a sharp knife, leaving the skin side intact. Rub the paste into the ham, pushing some into the slits.
Combine the sour orange juice, wine, and sliced onion. Put the ham skin side up, in a large bowl that will fit in your refrigerator and pour the mixture around the ham. Cover the bowl tightly and refrigerate overnight.
Preheat the oven to 275° F. Remove the ham from the bowl and use paper towels to pat the skin completely dry. Rub the avocado oil all over the skin. Place the ham in a roasting pan, skin side up, and pour the marinade around it. Tightly cover the roasting pan with aluminum foil, making sure the edges are sealed. Place in the oven for about 5 hours, until the meat is fork-tender, checking periodically to make sure there is still some liquid in the bottom of the pan. If all of the liquid has evaporated, add a little water to the bottom of the pan.
When the ham is tender, increase the oven temperature to 400°F and remove the foil from the roasting pan. Continue roasting until the skin is browned and crackly, about 1 hour.
Remove the ham from the oven and let stand for at least 30 minutes before slicing into it. Serve with mojo.
