Roasted Pork Leg – Hornado de Chancho – Laylita’s Recipes

Name: Roasted Pork Leg – Hornado de Chancho – Laylita’s Recipes
Total time: 510 min
Ingredients: ~20 pound pork leg (with the bone in); Juice of 3 limes; 40 garlic cloves (about 3 whole heads of garlic - crushed or whole if blending the marinade); 1/2 small red onion or shallot - optional; 3 tablespoons of ground cumin; 3 tablespoons of salt; 1 tablespoon of ground pepperIngredient Links; Optional: 1-2 tablespoons of dry (or fresh herbs: oregano, parsley, cilantro, etc); 8 cups of beer for marinating + more for baking if the juices dry up; 4-8 ounces 1-2 sticks of butter or lard; 2-3 tablespoons ground achiote or annatto powder (replace with 1 tablespoon of paprika powder if you can’t find achiote); 8-10 medium sized potatoes (peeled and cut in half – optional (small fingerling or baby potatoes are also a good option)); Potatoes cooked with the roasted pork (or); Llapingacho potato patties (can be made with the roasted hornado potatoes); Plain boiled mote or hominy (or you can also sauté some with the roasted pork gravy); Ecuadorian style rice; Fried ripe plantains; Onion and tomato curtido salsa; Agrio sauce; Aji criollo hot sauce; Avocado slices; Salad/lettuce

www.laylita.com

Recipe for whole roasted pork leg, or hornado de pierna de chancho, prepared by marinating the pork in a sauce of beer, garlic and spices.

View full recipe on www.laylita.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.laylita.com.

Share this recipe:

Cooking tools:

Roasting pan
Oven
Mixing bowl
Saucepan
Blender
Paper towel
Pastry brush
Cutting board
Chef's knife
Measuring spoon
Measuring cup
Spoon
Whisk
Turkey marinating bag
Aluminum foil
Potato peeler
Pot
Colander
Fork
Baster
Instant-read thermometer

Ingredients

~20 pound pork leg (with the bone in)
Juice of 3 limes
40 garlic cloves (about 3 whole heads of garlic - crushed or whole if blending the marinade)
1/2 small red onion or shallot - optional
3 tablespoons of ground cumin
3 tablespoons of salt
1 tablespoon of ground pepperIngredient Links
Optional: 1-2 tablespoons of dry (or fresh herbs: oregano, parsley, cilantro, etc)
8 cups of beer for marinating + more for baking if the juices dry up
4-8 ounces 1-2 sticks of butter or lard
2-3 tablespoons ground achiote or annatto powder (replace with 1 tablespoon of paprika powder if you can’t find achiote)
8-10 medium sized potatoes (peeled and cut in half – optional (small fingerling or baby potatoes are also a good option))
Potatoes cooked with the roasted pork (or)
Llapingacho potato patties (can be made with the roasted hornado potatoes)
Plain boiled mote or hominy (or you can also sauté some with the roasted pork gravy)
Ecuadorian style rice
Fried ripe plantains
Onion and tomato curtido salsa
Agrio sauce
Aji criollo hot sauce
Avocado slices
Salad/lettuce