Hornado
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The Tale of Hornado
Story updated
Hornado, whole slow-roasted pig, is a fixture of Ecuadorian highland markets, especially in Otavalo and Latacunga, where whole pigs have long been roasted for festivals and market days. It reflects the fusion of Spanish-introduced pigs with indigenous Andean corn and potato side dishes.
Ingredients
Scale:· 10 servings
- 1 whole pork leg (8-10 lbs)
- 1/2 cup achiote (annatto) oil
- 6 cloves garlic, minced
- 1 tablespoon cumin
- 1 cup beer or chicha
- Llapingachos and mote, for serving
- Curtido salsa, for serving
- Salt and pepper, to taste
Instructions
- 1Score the skin of the pork leg in a crosshatch pattern.
- 2Blend garlic, cumin, achiote oil, salt, and pepper into a marinade paste and rub all over the pork, working it under the skin.
- 3Pour the beer or chicha over the pork and marinate overnight in the refrigerator.
- 4Roast at 325°F (165°C) for 3 1/2 to 4 hours, basting occasionally, until the meat is fall-apart tender.
- 5Increase oven temperature to 450°F (230°C) for the final 15-20 minutes to crisp the skin.
- 6Let rest, then carve and serve with llapingachos, mote, and curtido salsa.
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