About this dish
Whole roasted pork, seasoned and slow-cooked until the skin is crisp and the meat is tender, typically served with potato cakes.
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Ingredients
🥩2kg whole pork shoulder or leg
🧄6 cloves garlic
🌰1 tbsp cumin
🍺1 cup beer or chicha
🥔Llapingachos (potato cakes), for serving
Method
Serves 31
Blend garlic, cumin, and beer into a marinade and rub all over the pork.2
Marinate overnight in the refrigerator.3
Roast slowly at low heat for several hours until very tender, then increase heat at the end to crisp the skin.4
Rest before carving.5
Serve with llapingachos and a fresh tomato-onion salad (curtido).✓ What Makes it Authentic
Hornado is a well-known Ecuadorian dish, especially popular in the highlands, traditionally sold at markets and eaten as a hearty weekend meal.
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