Hornado de chancho marinated roast pork leg
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|4½ kg||Pork, leg, boned and rolled (ask your butcher to do this for you)|
|2 tbsp||Ground cumin|
|2 tbsp||Sea salt|
|1½ tbsp||Ground paprika|
|2 tsp||Freshly ground black pepper|
|4||Limes, juice only|
|3 bottles||Lager, 375ml each|
|80 g||Butter, melted|
- Use a small sharp knife to score the skin of the pork and make several deep incisions in the pork leg. Place in a non-reactive tray.
- Combine the garlic, cumin, salt, paprika and pepper in a bowl.
- Pour the lime juice over the pork and rub into all sides, then rub the spiced garlic paste over the pork, pushing it into the incisions.
- Cover and leave to marinate in the refrigerator for 12 to 24 hours.
- Pour the beer over the pork, cover and return to the refrigerator to marinate for a further 12 to 24 hours, turning occasionally so that the leg marinates evenly.
- Preheat a gas barbecue fitted with a rotisserie to 200 degC. All the burners should be turned to medium.
- Insert the rotisserie rod lengthwise through the leg of pork, ensuring the pork leg is evenly balanced. Secure the rotisserie spit according to the manufacturer's instructions.
- Turn off the burners directly underneath the pork, leaving the side burners on medium. Place a drip tray filled with 1 cm water underneath the pork.
- Baste the pork with the melted butter. Reduce the heat to 180C and cook the pork for 1½ to 2 hours, or until the skin is crisp and golden brown and the meat is just cooked through. Test with a skewer, the juices should run clear.
- Use barbecue mitts to remove the rotisserie rod. Take the pork off the rod and place on a large tray.
- Cover with foil and set aside to rest for 10 minutes.
- Cut into slices and serve with Peruvian Onion Salsa, Brazilian Rice, and Grilled Red Capsicum.