Hornado is a traditional Ecuadorian dish made from marinated and slow-roasted pork, often sold in restaurants and vendor stalls. It requires three days to prepare and is marinated with beer, spices, and annatto. It is served with potatoes and other sides.
Hornado is a traditional Ecuadorian dish made from marinated and slow-roasted pork. In Ecuador, it is sold in some restaurants and at vendor stalls, where a whole pig is often roasted. Hornado can also be made at home, but requires three days to prepare.
While a whole pig can be used, a large pork leg is often used instead. The Hornado is usually done for large groups and the leg generally weighs 10-20 pounds (4.5-9.0 kg). Traditionally, chicha, an alcoholic beverage made from fermented corn, is used to marinate pork. Instead, beer is often used. Lard is also traditionally used, but butter is often substituted.
Spices and other flavorings, such as fresh lime juice, are also added to the hornado. Also included are cumin seeds, garlic, salt, pepper and annatto. Annatto is a type of seed that is often used for dyes but also serves as an earthy spice in many Latin American dishes.
To make the hornado, the pork leg is first cleaned, then placed in the pan where it will be roasted. Lime juice is drizzled over the meat. Then cuts are cut into the leg and the spice rub – sometimes called alien – is rubbed into the surface of the meat and into the cuts created. Aliño is made from cumin, salt, pepper and crushed garlic.
The meat is then placed in the refrigerator and left to rest for 24 hours. Next, the beer or chicha is poured over the pork, which is then placed back in the refrigerator to marinate for another two days. The beer won’t completely cover the meat, so the leg should be turned over every few hours for an even marinade.
After marinating, pork is usually cooked for 2-6 hours. It should be flipped once during cooking. Usually the pork is basted or washed during cooking.
The butter or lard is mixed with olive oil and annatto seeds, and when the beer mixture has evaporated from the pan, the butter or lard mixture is poured over the meat. Peeled and halved potatoes could be added midway through the cooking process as a side. The pork juices and marinade add a unique and savory flavor to the potatoes.
Hornado is served with a variety of sides. In addition to sliced potatoes, it is often served with llapinachos, a type of potato pancake filled with cheese or rice. It could also be served with avocado slices, lettuce and onions.
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