Quito Hornado 🐖

Method

1. 1

   Pound garlic, cumin, achiote, salt and pepper into a paste; loosen with chicha and orange juice.

2. 2

   Score the pork skin in a diamond lattice, work the marinade deep into the meat and under the skin; rest overnight cold.

3. 3

   Roast at 150°C on a rack, skin up, basting every half hour, 4 hours until the probe slides out clean.

4. 4

   Crank to 230°C for 15-20 minutes until every scored tile pops and the crackling blisters.

5. 5

   Rest 20 minutes, chop through the crispy skin, serve with llapingachos, avocado, curtidito and extra fat from the pan.