hornado

Hornado is roasted pork sold at Ecuadorian market food stands and prepared at home for celebrations. Market cooks may roast a whole pig in a large outdoor clay oven. Layla Pujol describes a traditional preparation using chicha, a fermented maize drink, and lard. Her home version instead marinates a pork leg with beer, garlic, cumin and other seasonings, then roasts it with achiote-flavoured butter.^[1]

The roast is served with several accompaniments. Mote, or boiled hominy, potatoes, llapingacho potato patties, avocado, onion-and-tomato curtido and agrio sauce are among the options. Pujol sometimes adds potatoes to the roasting pan so they cook in the pork juices. She also adapts the dish to smaller cuts such as shoulder, and may combine beer with cider or orange juice in the marinade.^[1]