Ecuadorian Slow-roasted Pork

Serves 4-6
Time 4 hours


3kg pork leg, skin scored, room temperature 

Salt & pepper

2 tbsp extra virgin olive oil 



2 limes, juice

2 grapefruits, juice

1 orange, juice 

15 garlic cloves, peeled crushed

1 tbsp ground cumin

1 tbsp dried oregano

1 tbsp smoked paprika

2 onions, roughly chopped

2 long green chillies 

1 long red chilli 

2 small red chillies 

1 bunch coriander, roughly chopped

4 spring onions, roughly chopped

1 inch ginger, peeled 

¼ cup brown sugar

2 tbsp red wine vinegar


12 small whole potatoes

1 tbsp butter 

Pinch salt

1 tbsp chives, finely chopped


Preheat oven to 150C fan-forced.

Add all of the marinade ingredients to a food processor and blitz until they all come together. Place the pork in a deep dish. Season generously with salt and pepper. Pour the marinade over the pork. Pour over olive oil. 

Roast for 3.5 hours. 

Boil potatoes for 12-15 minutes or until tender. Drain and stir through butter until melted. Place on your serving plate and sprinkle with salt and parsley.