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Chilean Pork

  • Prep 25 min
  • Total 3 hr 0 min
  • Ingredients 15
  • Servings 4
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Ingredients

For the sauce:

6
tomatoes
1
small white onion, chopped
Juice from 1 lemon
Salt and pepper, to taste
2
tablespoons parsley, chopped
1
tablespoon coriander, chopped

For the roast:

2
tablespoons coarse salt
6
garlic cloves
1
teaspoon cumin
1
teaspoon pepper
1/2
cup wine vinegar
1
teaspoon ground black pepper
2
tablespoons oregano
1
cup white wine
1
rack of pork ribs, deboned (about 6 lb)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1984.7
% Daily Value
Total Fat
160.1g
246%
Saturated Fat
51.4g
257%
Cholesterol
544.3mg
181%
Sodium
4637.1mg
193%
Total Carbohydrate
15.5g
5%
Dietary Fiber
4.6g
18%
Sugars
6.5g
Protein
108.1g
% Daily Value*:
Vitamin C
64.20%
64%
Calcium
19%
19%
Iron
46.50%
46%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

The rustic sauce turns out much better when made in a stone mortar and pestle.

Directions

  • 1 For the sauce: Dice 4 tomatoes. Combine with onions, lemon juice, salt, pepper, parsley and coriander.
  • 2 In a food processor or in a mortar and pestle, process remaining 2 tomatoes and add to the previous mixture.
  • 3 For the roast: In a stone mortar and pestle, add salt and peeled garlic. Process until you have a thick paste, add remaining ingredients. The sauce should be a little runny.
  • 4 Cover pork ribs with this sauce and place in a glass baking dish. Cover with aluminum foil and refrigerate for a few hours, preferably overnight.
  • 5 Preheat oven to 400°F.
  • 6 Bake for 45 minutes with aluminum foil. Remove foil, add a little hot water to the baking dish, and bake for another 20 minutes or until the meat is browned and tender.
  • 7 Let rest for 15 minutes and cut in thin slices. Serve with the sauce.

Chancho a la Chilena is a rustic dish that’s usually made to celebrate Chile’s independence on September 18. It’s made with pork ribs or loin that’s marinated with a mixture made in a stone mortar and pestle so it can have a good consistency. Then it is roasted or cooked on the grill, and it’s served with a traditional sauce called pebre. The pork is served in round slices with a side of papas panaderas, sopapillas–a delicious fried bread similar to Mexican buñuelos–with a serving of the ever-present sauce. Some make it with a variation of a chimichurri sauce.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

Chancho a la Chilena is a rustic dish that’s usually made to celebrate Chile’s independence on September 18. It’s made with pork ribs or loin that’s marinated with a mixture made in a stone mortar and pestle so it can have a good consistency. Then it is roasted or cooked on the grill, and it’s served with a traditional sauce called pebre. The pork is served in round slices with a side of papas panaderas, sopapillas–a delicious fried bread similar to Mexican buñuelos–with a serving of the ever-present sauce. Some make it with a variation of a chimichurri sauce.