baked pig
Hornado de chancho or pork is a typical dish from Ecuador. There are many places in the Sierra markets that specialize in hornado. They usually bake the whole pig or pig in an oven made of clay or mud. The original recipe uses a traditional drink called chicha (instead of the beer we use in this recipe), and also uses lard instead of butter.
INGREDIENTS
1 Pork Leg
3/4 cup lemon juice
4 mugs of beer
2 cups of white vinegar
5 tablespoons of crushed thyme
4 tablespoons of salt
1/2 teaspoon black pepper
2 tablespoons of paprika
4 tablespoons dried oregano
8 tablespoons of achiote
3/4 Cup of Butter
2 Tomato Kidney chopped into small cubes
10 branch of smooth parsley
4 red onions
3 white onions chopped
4 Ají sin semilla cortados diagonal
5 tablespoons onion and garlic dressing
PREPARATION
- Blend all the spices with the red onion and mix with the butter, the achiote paste, 1 cup of beer, the dressing and 1 cup of vinegar.
- Spread this mixture between the leather and the leg meat.
- Bake preferably in a wood oven at a temperature of 250º for more than 4 hours.
- Before serving, remove the leather and burst by sprinkling it with lemon and placing it in a pan with plenty of oil.
- It can be accompanied with llapingachos, sour sauce and steamed mote.
- For the sour, mix all the ingredients in a deep bowl.
- The sauce is used to baste the leg during cooking and when serving it.
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