Asado Huilense (Huila-Style Roast)
Number of servings
20
Difficulty
Medium
Ingredients
4000
gr pork meat
3
cup(s) beer
1/2
cup(s) vinegar
2
tbsp sour orange juice
4
piece(s) scallion stalks, chopped
8
clove(s) garlic, crushed
1
tsp basil
1
tsp cilantro
1
tsp mint
1
tsp pennyroyal
1
tsp oregano
4
piece(s) bay leaves
1
tbsp thyme
2
tsp guayabita or allspice, toasted and ground
1
tsp nutmeg
pinch salt, cumin, and pepper to taste
Directions
- Pierce the pork meat and marinate in brine made with beer, vinegar, sour orange juice, onion, garlic, salt, and all the spices for a minimum of 24 hours, massaging it every 6 hours and making sure this mixture penetrates the meat well. Any combination of aromatic herbs can be used, but oregano, thyme, bay leaf, mint, and nutmeg are essential.
- The next day, put the meat with the brine in a clay pot and take to the oven, preheated to 250°F, for 4 hours. Serve the meat in portions, accompanied with insulsos, arepas, cooked yuca, and ripe plantain wraps.