Lechón al Horno
(Roasted Pig)
(Serves 8)
Ingredients
1 baby pig (6 1/2 pounds more or less)
1 lemon
1 cup ground cayenne pepper
1/4 cup parsley, finely minced
1 spoonful thyme, finely minced
1 spoonful garlic (8 cloves), peeled, minced, and roasted
11/2 spoonfuls ground salt
11/2 teaspoons ground cumin
11/2 teaspoons crumbled oregano
1 teaspoons ground black pepper
3/4 cup vinegar
1/4 cup oil or butter
Preparation
- Clean the pig scraping with a knife's edge the hair that might
still be on the skin.
- Rub the inside and outside of the pig with the lemon juice.
- In a separate bowl mix all the ingredients, so that a sauce
forms. Rub the pig with the mixture. Let it stand for one night.
- Before putting the pig into the oven, sprinkle it with the
juice that had dripped during the night. Make small cuts in the joints of the shoulders
and legs, separating the nerves of these limbs. This is made to avoid shrinking when
cooking.
- Place the pig in a deep baking sheet to receive the juice that
drips when cooking, with the skin downwards so that, in contact with the juice, it cooks
first. One hour later, turn the pig over so that the skin already cooked turns golden and
crunchy. Let it cook for about three hours over medium heat (American oven: 350 Fahrenheit
degrees; European oven: 176 Celsius degrees).
- Remove baking sheet from oven. Cut the meat into medium size
pieces (about 3 to 4 inches). Serve with baked potatoes and lettuce salad.
|
|
Want
to print this recipe?
Main Dish
 Ají de Lengua
Chairo Paceño
Fricasé
Fritanga
Lechón al Horno
Majao
Picana de Pollo
Picante de Pollo
Plato Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado de Canela
Leche Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa Cruda
Versión en Español
|
