We’d been in Ecuador just a few days and were enjoying ourselves museum-hopping and cafe-living in Cuenca. We decided to visit a few small nearby towns – Gualaceo, Chordeleg and Zigzig – which were recommended in our guide book, but which were ultimately a little disappointing (unless you want to go souvenir shopping). But the trip was worth it because of this…
Although it had only been about an hour since we’d had breakfast, when we saw (and smelt) that pig, we couldn’t resist ordering a plate. The meat was so tender that it could just be pulled off the bone. It was served on top of potato fritters (confusingly called tortillas), mote and a chopped salad of onions, tomatoes and lettuce, along with some of the crackling. The juices from the cooking were poured over the top like a gravy, and a spicy, tangy sauce was served on the side. So simple and so, so delicious!
The best thing about this dish? We found it everywhere in Ecuador! The food halls in mercados became our go-to place for lunch and although there were lots of delicious dishes available, I couldn’t stop myself from ordering this pulled pork every time.
This is supposed to be a smile but I was so hungry that this was the best I could do.
He’s sad because this was the last day before we left the country for Colombia.
Hornados might be my favourite dish in all of South America. There I said it. But come on guys, pulled pork! Always served by super smiley ladies in aprons.
Also, if you have several days for marinating, you can make it yourself following this recipe.