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April 25, 2024 #Meat #Funding

Chilean pork leg with chili bell pepper paste

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222 (kcal)


14 Hours


  • 1 hind leg
  • 1 bay leaf
  • ½ teaspoon oregano
  • 1 carrot
  • Salt to taste
  • Pepper to taste
  • ½ onion, unchopped
  • 1 whole garlic clove
  • 1 sprig of celery
  • Parsley
  • For the chili sauce:
  • 15 chili peppers cacho de cabra
  • 1 cup apple cider vinegar
  • 2 cloves of garlic for grinding
  • ½ teaspoon coriander seeds
  • Salt to taste
  • 3 tablespoons of oil.
  • Step 1 - Soak the peppers in the vinegar for 12 hours.
  • Step 2 - Clean and wash the pork leg well. If necessary, remove the remaining hairs, passing it over the fire to burn them.
  • Step 3 - In a large pot, cover the pork leg with boiling water, add bay leaf, oregano, carrot, onion, garlic, celery, salt and pepper. Bring to a boil, lower the heat to the minimum and cook with the pot covered for approximately 1 hour and 30 minutes.
  • Step 4 - Allow to cool in its own broth.
  • Step 5 - Separately, remove the peppers from the vinegar in which they were soaked (reserving the liquid), remove the pulp with a sharp knife and crush it in a mortar along with the garlic cloves, salt and coriander seeds. Add oil and a few tablespoons of vinegar from the soaking.
  • Step 6 - Remove the pork leg from the cooking broth, dry the excess water and cover on all sides with the chili paste. Serve hot or cold.