Ecuadorian Slow-roasted Pork
Serves 4-6
Time 4 hours
Ingredients
3kg pork leg, skin scored, room temperature
Salt & pepper
2 tbsp extra virgin olive oil
Marinade
2 limes, juice
2 grapefruits, juice
1 orange, juice
15 garlic cloves, peeled crushed
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp smoked paprika
2 onions, roughly chopped
2 long green chillies
1 long red chilli
2 small red chillies
1 bunch coriander, roughly chopped
4 spring onions, roughly chopped
1 inch ginger, peeled
¼ cup brown sugar
2 tbsp red wine vinegar
12 small whole potatoes
1 tbsp butter
Pinch salt
1 tbsp chives, finely chopped
Method
Preheat oven to 150C fan-forced.
Add all of the marinade ingredients to a food processor and blitz until they all come together. Place the pork in a deep dish. Season generously with salt and pepper. Pour the marinade over the pork. Pour over olive oil.
Roast for 3.5 hours.
Boil potatoes for 12-15 minutes or until tender. Drain and stir through butter until melted. Place on your serving plate and sprinkle with salt and parsley.