Dish

Chancho a la cruz

Roast pork on a spit

Chancho a la cruz is made by marinating a whole pig in a mixture of spices and herbs, including cumin, garlic, and oregano. The pig is then skewered on a spit and roasted over an open flame for several hours. The result is tender, juicy meat with crispy skin that is full of flavor.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Meat Dish› Pork Dish

Origins and history

Chancho a la cruz has been a staple in Peruvian cuisine for centuries and is often served at large gatherings and celebrations. It is a dish that is meant to be shared and enjoyed with loved ones.

Dietary considerations

High in protein

Variations

There are many variations of Chancho a la cruz, including using different cuts of pork or adding different spices and herbs to the marinade. Some recipes also call for the addition of beer or wine to add complexity to the dish.

Presentation and garnishing

Chancho a la cruz is traditionally served on a large platter, with the pig in the center and the sides arranged around it. Garnishes such as fresh herbs or sliced limes can be used to add visual appeal.

Tips & Tricks

When roasting a whole pig, it is important to monitor the temperature to ensure that it is cooked evenly. It is also important to let the pig rest for at least 30 minutes before carving to allow the juices to redistribute.

Side-dishes

Chancho a la cruz is often served with a side of potatoes or corn, which are cooked in the drippings from the pig. A simple green salad can also be served on the side to add freshness to the meal.