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Chilean Pork

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.

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.

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.
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