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Home > Recipes > Hornado de chancho marinated roast pork leg

Hornado de chancho marinated roast pork leg

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Hornado de chancho marinated roast pork leg

No ratings yet

Ingredients

4½ kgs Pork, leg, boned and rolled (ask your butcher to do this for you)
2 Tbsp Ground cumin
2 Tbsp Sea salt
1½ Tbsp Ground paprika
2 tsp Freshly ground black pepper
4 Limes, juice only
3 bottles Lager, 375ml each
80 g Butter, melted

Directions

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  1. Use a small sharp knife to score the skin of the pork and make several deep incisions in the pork leg. Place in a non-reactive tray.
  2. Combine the garlic, cumin, salt, paprika and pepper in a bowl.
  3. Pour the lime juice over the pork and rub into all sides, then rub the spiced garlic paste over the pork, pushing it into the incisions.
  4. Cover and leave to marinate in the refrigerator for 12 to 24 hours.
  5. Pour the beer over the pork, cover and return to the refrigerator to marinate for a further 12 to 24 hours, turning occasionally so that the leg marinates evenly.
  6. Preheat a gas barbecue fitted with a rotisserie to 200 degC. All the burners should be turned to medium.
  7. Insert the rotisserie rod lengthwise through the leg of pork, ensuring the pork leg is evenly balanced. Secure the rotisserie spit according to the manufacturer's instructions.
  8. Turn off the burners directly underneath the pork, leaving the side burners on medium. Place a drip tray filled with 1 cm water underneath the pork.
  9. Baste the pork with the melted butter. Reduce the heat to 180C and cook the pork for 1½ to 2 hours, or until the skin is crisp and golden brown and the meat is just cooked through. Test with a skewer, the juices should run clear.
  10. Use barbecue mitts to remove the rotisserie rod. Take the pork off the rod and place on a large tray.
  11. Cover with foil and set aside to rest for 10 minutes.
  12. Cut into slices and serve with Peruvian Onion Salsa, Brazilian Rice, and Grilled Red Capsicum.
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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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