The Huilian Roast es un rico plato que tradicionalmente se preparar durante el Festival de San Pedro que se celebra en el Departamento del Huila.
Este delicioso plato esta hecho a base de carne de cerdo adobada con cerveza, hiervas aromáticas, jugo de naranja agria y vinagre.
Huila Roast Recipe
Aprende en esta sencilla receta como hacer un sabroso Huilian Roast en casa de forma fácil.
Ingredients
- 8 pounds pork pulp
- 3 beer mugs
- ½ cup of vinegar
- 2 tablespoons of sour orange juice
- 4 long onion stalks
- 8 garlic cloves
- 1 teaspoon of basil
- 1 teaspoon cilantro
- 1 teaspoon of mint
- 1 teaspoon of pennyroyal
- 1 teaspoon oregano
- 4 bay leaves
- 1 tablespoon of thyme
- 2 teaspoons of toasted and ground guava or dioecious pepper
- 1 teaspoon nutmeg
- Salt (al gusto)
- Cumin (al gusto)
- pepper (al gusto)
Step by step preparation
- The first thing you should do is chop the meat and place it to marinate in brine. You should prepare this with beer, vinegar, sour orange juice, previously chopped onion, previously crushed garlic, salt and all the spices. You should let it marinate for at least 24 hours. , trying to rub it every 6 hours and making sure that the mixture penetrates the meat very well. (You can use any combination of aromatic herbs, but the following should not be missing: oregano, thyme, bay leaf, peppermint and nutmeg)
- Once 24 hours have passed, place the meat along with the brine in a clay pot (if you don't have one, you can use a refractory one) then place it in the oven preheated to 250 °F for about 4 hours.
- And that's it, you can now enjoy this spectacular dish, traditionally it is usually served accompanied by bland, dog-eared arepas, cooked yucca and wrapped with ripe.
Interesting Facts
- The Folkloric Festival, National Reign of Bambuco and International Folklore Exhibition, better known as “The Festival of San Pedro”, is the most important festival in Huila.
- Traditionally it is usually prepared in a wood oven and clay pots, it is said that this way the flavor will be truly spectacular.
- In the traditional preparation technique, in order to know if the temperature of the wood-fired oven is correct, a wet sack is placed in the mouth of the oven, which with the heat dries and takes on a toasted color. This technique is called the “bullfighter technique.”
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