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Ecuadorian Slow Roasted Pork

Recipe author:
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:

  1. Preheat oven to 150C fan-forced.
  2. 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.
  3. Roast for 3.5 hours.
  4. 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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