Street Food
Hornado
The Quirky Foodster Team
Ingredients
- 2.5kg (5.5 lb) Pork leg or shoulder, skin on
- 8 Cloves garlic, minced
- 2 tbsp Ground cumin
- 2 tbsp Achiote paste or oil
- 250ml (1 cup) Beer
- from 2 limes Lime juice
- 2 tbsp Salt
- 1 tsp Black pepper
- 1 (for the roasting tray) Onion, sliced
Method
- Blend garlic, cumin, achiote, beer, lime juice, salt and pepper into a thick marinade paste.
- Score the pork skin in a diamond pattern and rub the marinade all over the meat, working it into the scored skin. Marinate in the fridge for at least 4 hours, ideally overnight.
- Preheat the oven to 220°C (425°F). Place the pork on a bed of sliced onion in a roasting tray, skin-side up.
- Roast for 20 minutes at high heat to start crisping the skin, then reduce oven temperature to 160°C (325°F) and continue roasting for 3-3.5 hours, basting occasionally, until the meat is completely tender.
- Increase the oven back to 220°C (425°F) for a final 15-20 minutes to crisp the skin fully. Rest for 15 minutes before carving and serve with llapingachos, mote and salad.
Introduction: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat falls apart.
Cultural Background: Hornado is a whole roasted pig, marinated in a garlic, cumin and beer paste and slow-roasted until the skin turns deeply crackling and the meat falls apart. A centrepiece of Andean markets, particularly in Latacunga and Ibarra, it's traditionally sold by the plate alongside llapingachos and mote at weekend market stalls.
Tips: Scoring the skin and starting with a high heat both help achieve the crackling texture that hornado is known for; basting periodically keeps the meat moist through the long roast.
Variations: Some regional versions stuff the cavity with additional herbs and onion before roasting for extra aromatic depth. No authentic vegetarian version exists; the dish is fundamentally a whole roasted pork preparation.
Storage: Refrigerate cooked, carved meat in an airtight container for up to 3 days.
Reheating: Reheat in a hot oven at 200°C (400°F) for 10-15 minutes to warm through and re-crisp any skin.
Nutrition: Approx. 520 kcal, 42g protein, 34g fat, 4g carbohydrates per serving.
FAQs:
Q: Can I make a smaller version of hornado at home?
A: Yes, a pork shoulder or leg joint scaled down for a home oven follows the same marinating and slow-roasting method with good results.
Q: Why score the pork skin?
A: Scoring allows the marinade to penetrate and helps the fat render evenly, producing the crisp, crackling skin hornado is famous for.
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