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Chilean Pork

Name: Chilean Pork
Prep time: 25 min
Total time: 3 h
Yield: 4
Cuisine: Chilean
Ingredients: 6 tomatoes; 1 small white onion, chopped; Juice from 1 lemon; Salt and pepper, to taste; 2 tablespoons parsley, chopped; 1 tablespoon coriander, chopped; 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)

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

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.

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)

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.

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

No nutrition information available for this recipe

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.