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Chilean Pork
Prep 25min
Total3hr0min
Ingredients15
Servings4
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.
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Ingredients
For the sauce:
6tomatoes
1small white onion, chopped
Juice from 1 lemon
Salt and pepper, to taste
2tablespoons parsley, chopped
1tablespoon coriander, chopped
For the roast:
2tablespoons coarse salt
6garlic cloves
1teaspoon cumin
1teaspoon pepper
1/2cup wine vinegar
1teaspoon ground black pepper
2tablespoons oregano
1cup white wine
1rack 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.
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The rustic sauce turns out much better when made in a stone mortar and pestle.
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No nutrition information available for this recipe
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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.
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