Asado Huilense (Huila-Style Roasted Pork)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
240 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4
kg pork (loin, not very fatty)
2
piece(s) bottles (1 1/2 liters) of beer
1/2
cup(s) vinegar
2
tbsp bitter orange juice
4
piece(s) scallion stalks, chopped
8
clove(s) garlic, crushed
1
tsp basil
1
tsp cilantro (fresh coriander)
1
tsp mint
1
tsp pennyroyal
1
piece(s) teaspoon of oregano
4
piece(s) bay leaves, ground
1
tsp thyme
2
tsp toasted guayabita (allspice), ground
1
tsp nutmeg
salt, cumin and pepper
Directions
- Essential dish in the celebration of "San Pedro" and considered classic of Huila.
- Its preparation is basically the same, but, according to the cook, differs much in the use of herbs.
- Can use all or any combination desired, without omitting oregano, thyme, bay leaf, mint and nutmeg.
- Pierce the meat and put to marinate in the brine of preferred ingredients (minimum 24 hours), rubbing every 6 hours and ensuring it also penetrates the holes.
- Remove and put in a clay pot and bring to preheated oven at 250°, for 4 hours; serve with insulsos, arepas, cooked yuca and ripe plantain wraps.
- Atollado [guiso saperopo] huila