World Flavors Cookbook

Hornado con Mote

Name: Hornado con Mote
Cook time: 240 min
Cuisine: Ecuador
Ingredients: 1 whole pork leg (approx. 10kg) 10 cloves garlic, crushed 1/2 cup cumin 2 cups beer or naranjilla juice 2 cups chicha de jora (optional) Salt and pepper to taste 1kg cooked mote (hominy) 12 llapingachos Avocado slices and curtido (pickled onions) for serving

Slow-roasted pork leg served with hominy (mote), potato patties (llapingachos), and an onion-based salsa (agrio).

Cuisine: Ecuador

Ingredients

1 whole pork leg (approx. 10kg) 10 cloves garlic, crushed 1/2 cup cumin 2 cups beer or naranjilla juice 2 cups chicha de jora (optional) Salt and pepper to taste 1kg cooked mote (hominy) 12 llapingachos Avocado slices and curtido (pickled onions) for serving

Instructions

Marinate the pork leg with garlic, cumin, salt, and beer for at least 12 hours. Place the pork in a large roasting pan and roast in a slow oven (approx. 150°C) for several hours until the skin is golden and crispy (crackling) and the meat is tender. Periodically baste with the juices. Serve portions of the pork with cooked mote, warm llapingachos, avocado, and agrio salsa.