Chilean Pork

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. MORE + LESS -

Ingredients

For the sauce:

tomatoes

small white onion, chopped

Juice from 1 lemon

Salt and pepper, to taste

tablespoons parsley, chopped

tablespoon coriander, chopped

For the roast:

tablespoons coarse salt

garlic cloves

teaspoon cumin

teaspoon pepper

1/2

cup wine vinegar

teaspoon ground black pepper

tablespoons oregano

cup white wine

rack of pork ribs, deboned (about 6 lb)

Directions

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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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About 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.