Looking to spice up your menu with something unique but simple to make? Ecuador is known for its exotic fruits, countless varieties of fish and seafood and numerous vegetables — especially potatoes. Discover middle earth's traditional hearty fare — roasted pork and delicious potato soup — with chef Henry Richardson.
Recipe: Roasted pork leg (on this page)
Recipe: Quitenian potato soup (on this page)
1. Clean the leg, remove the skin, but leave a layer of fat
2. Blend the orange juice with the garlic, oregano, cumin powder, ginger and the oil.
3. Add 4 tablespoons of salt, black pepper and seeded/chopped red pepper (optional).
4. Liquefy and strain, but save the residue.
5. Inject pork leg with the liquid and cover with the residue plus 2 tablespoons of salt.
6. Bake covered at 325º F for 5 hours, then remove cover and save juices.
7. Put oven on broil and let it brown.
8. Serve hot or cold in slices with some of the juice, or in sandwiches.
1. Chop the potatoes in medium uneven wedges and dice the scallions.
2. In a large pot, stir-fry the scallions in the annatto oil (or oil with paprika).
3. Put in the potatoes and stir for 2-3 minutes.
4. Add enough boiling water to cover the potatoes and 1 tbls. of salt.
5. Bring to a boil, lower temperature and simmer until potatoes are soft but not dissolved, 20-30 minutes.
6. At this point add the cheese and the cream, stir, add salt if necessary.
7. Serve hot, with toppings —avocado, extra cheese, hot salsa, corn nuts, etc. ...
TIP: Annatto oil can be replaced by oil (1 cup) with paprika (2 tbls).
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