Lechón al Horno
(Roasted Pig)
(Serves 8)
Ingredients
1 baby pig (6 1/2 pounds
more or less)
1 lemon
1 cup ground cayenne pepper
1/4 cup parsley, finely minced
1 spoonful thyme, finely minced
1 spoonful garlic (8 cloves), peeled, minced, and roasted
11/2 spoonfuls ground salt
11/2 teaspoons ground cumin
11/2 teaspoons crumbled oregano
1 teaspoons ground black pepper
3/4 cup vinegar
1/4 cup oil or butter
Preparation
- Clean the pig scraping with a knife's
edge the hair that might still be on the skin.
- Rub the inside and outside of the pig
with the lemon juice.
- In a separate bowl mix all the
ingredients, so that a sauce forms. Rub the pig with the mixture.
Let it stand for one night.
- Before putting the pig into the oven,
sprinkle it with the juice that had dripped during the night. Make
small cuts in the joints of the shoulders and legs, separating the
nerves of these limbs. This is made to avoid shrinking when cooking.
- Place the pig in a deep baking sheet to
receive the juice that drips when cooking, with the skin downwards
so that, in contact with the juice, it cooks first. One hour later,
turn the pig over so that the skin already cooked turns golden and
crunchy. Let it cook for about three hours over medium heat
(American oven: 350 Fahrenheit degrees; European oven: 176 Celsius
degrees).
- Remove baking sheet from oven. Cut the
meat into medium size pieces (about 3 to 4 inches). Serve with baked
potatoes and lettuce salad.
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Main Dish
 Ají
de Lengua
Chairo
Paceño
Fricasé
Fritanga
Lechón
al Horno
Majao
Picana
de Pollo
Picante
de Pollo
Plato
Paceño
Saisi
Salteñas
Desserts
Cocadas
Helado
de Canela
Leche
Asada
Manjar
Blanco
Pastries
Cuñapes
Humintas
a la Olla
Pan
Dulce
Pukacapas
Tawa-Tawas
Drinks
Biblia
Chicha
de Maní
Yungueño
Side Dishes
Chuño
Phuti
Escabeche
Llajua
Salsa
Cruda
Versión en Español
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