Dish

Hornado pastuso

Roast Pork

Hornado pastuso is typically made with a whole pig that is roasted over an open flame for several hours. The pig is seasoned with a mixture of spices and herbs, including cumin, garlic, and oregano. Once the pig is cooked, it is typically served with boiled potatoes, corn on the cob, and a variety of sauces, including a spicy chili sauce and a tangy tomato sauce. Hornado pastuso is a hearty and flavorful dish that is perfect for a special occasion.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Meat Dish› Pork Dish

Origins and history

Hornado pastuso originated in the Andean region of Ecuador, particularly in the city of Pasto. It is a popular dish at festivals and special occasions, where it is often cooked over an open flame. The name "hornado" comes from the Spanish word for roasted, which refers to the way the pig is cooked.

Dietary considerations

Hornado pastuso is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those who are allergic to pork or any of the ingredients in the seasoning. The dish is high in protein and fat, so it should be consumed in moderation as part of a balanced diet.

Variations

There are many variations of hornado pastuso, depending on the region and the cook. Some recipes call for different spices or additional ingredients, such as beer or orange juice. Some cooks also use different types of meat, such as lamb or beef. The dish can also be served with different side dishes, such as rice or a variety of Andean-style salads.

Presentation and garnishing

Hornado pastuso is typically served on a large platter with the potatoes and corn arranged around the pork. The dish can be garnished with fresh herbs, such as cilantro or parsley, or with a sprinkle of paprika. The pork should be sliced thinly and arranged on the platter in an attractive manner. The potatoes can be boiled or roasted, depending on personal preference.

Tips & Tricks

To ensure that the pork is cooked properly, be sure to follow the cooking instructions carefully. If cooking over an open flame, be sure to keep an eye on the pig to prevent it from burning. Use a meat thermometer to ensure that the pork is cooked to the proper temperature. Let the pork rest for a few minutes before slicing it to allow the juices to redistribute.

Side-dishes

Hornado pastuso is typically served with boiled potatoes and corn on the cob. Other side dishes that pair well with this dish include rice, roasted vegetables, or a variety of Andean-style salads. Bread or rolls are also a good addition to help soak up the juices from the pork.

Drink pairings

Hornado pastuso pairs well with a variety of Ecuadorian beers, such as Pilsener or Club. It also pairs well with red wines, such as a Malbec or a Cabernet Sauvignon. For non-alcoholic options, try a sparkling water or a fruit juice.