Hornado Ecuatoriano

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: apple cider

Non-alcoholic beer maintains flavor without alcohol.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs reduce cost while still providing rich flavor.

aji sauce

🥗Healthier: salsa verde

💰Cheaper: hot sauce

Hot sauce can provide similar heat at a lower cost.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Lettuce is more affordable and can be used as a fresh topping.

Prepare the marinade with 3 tablespoons of crushed garlic, 2 tablespoons of salt, 0.5 tablespoon of cumin, pepper to taste, 0.5 tablespoon of nutmeg, 0.5 tablespoon of ground cinnamon, and 0.5 tablespoon of achiote powder.

Mix all the marinade ingredients very well.

Take a 5 kg pork leg with skin on and make incisions on the meat side to allow the marinade to penetrate.

Rub the marinade all over the pork leg, including the incisions.

Prepare a mixture of 2 tablespoons of melted lard, 0.5 tablespoon of achiote powder, and 0.33 tablespoon of baking soda.

Apply this mixture over the skin of the pork leg.

Cover the pork leg with plastic wrap and refrigerate for 24 hours.

After marinating, remove the plastic wrap and pour 500 ml of chicha de maíz (or beer/orange juice) over the pork.

Cover the pork with aluminum foil and preheat the oven to 190°C (374°F).

Bake for 40 minutes per kilo, so for the 5 kg leg, bake for 3.5 hours.

After baking, carefully remove the aluminum foil.

Rub more lard with baking soda on the skin and return to the oven.

Turn on the grill function and bake for an additional 30 minutes until the skin is crispy.

Let the pork rest for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: