Hornado

Name: Hornado
Prep time: 12 h
Cook time: 4 h
Total time: 16 h
Yield: 20 servings
Cuisine: Ecuador
Ingredients: 1 whole suckling pig or pork shoulder, 3-4kg; 1L dark beer or chicha (fermented corn beer); 1 head garlic, crushed; 2 tsp each ground cumin, achiote, dried oregano; juice of 4 oranges and 4 limes; salt generously; llapingachos, mote, avocado to serve

Ecuador

Hornado is Ecuador's most festive dish, prepared for market days, fiestas and celebrations. It is cooked in market stalls where whole pigs are roasted in clay ovens from the early morning.

Ecuador's spectacular slow-roasted pig — a whole pig marinated in beer, garlic and spices, roasted for hours until the skin is shatteringly crispy and the meat falls apart.

Photo: amalavida.tv

Prep

12 hrs marinating

Cook

4 hrs

Difficulty

Hard

Calories

405 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1 wholesuckling pig or pork shoulder, 3-4kg

1Ldark beer or chicha (fermented corn beer)

1 headgarlic, crushed

2 tsp eachground cumin, achiote, dried oregano

juice of 4oranges and 4 limes

saltgenerously

llapingachos, mote, avocadoto serve

Method

Mix beer, garlic, spices, citrus juice and salt into a marinade.

Score the pork skin deeply. Rub marinade all over, working it into the cuts.

Marinate overnight minimum.

Roast at 160°C for 3-4 hours, basting with marinade every 30 minutes.

Increase to 220°C for the final 30 minutes to crisp the skin.

Rest 20 minutes. Serve with llapingachos, mote (hominy) and avocado.

Chef's Tip

The skin must be completely dry before going into the oven — pat dry after marinating and leave uncovered in the fridge for 1 hour.

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Hornado

Ingredients

Method

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