Ecuadorian Slow Roasted Pork
Recipe author:
Good Chef Bad Chef
Serves: 6 people
Ingredients:
- 3kg pork leg, skin scored, room temperature
- Murray River Salt
- Pepper
- 2 tbsp extra virgin olive oil
Marinade
- 2 limes, juice
- 2 grapefruits, juice
- 1 orange, juice
- 15 garlic cloves, peeled crushed
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp smoked paprika
- 2 onions, roughly chopped
- 2 long green chillies
- 1 long red chilli
- 2 small red chillies
- 1 bunch coriander, roughly chopped
- 4 spring onions, roughly chopped
- 1 inch ginger, peeled
- ¼ cup brown sugar
- 2 tbsp red wine vinegar
- 12 small whole potatoes
- 1 tbsp butter
- Pinch of Murray River Salt
- 1 tbsp chives, finely chopped
Method:
- Preheat oven to 150C fan-forced.
- Add all of the marinade ingredients to a food processor and blitz until they all come together. Place the pork in a deep dish. Season generously with salt and pepper. Pour the marinade over the pork. Pour over olive oil.
- Roast for 3.5 hours.
- Boil potatoes for 12-15 minutes or until tender. Drain and stir through butter until melted. Place on your serving plate and sprinkle with salt and parsley.
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