The oven-baked pork roast is a cherished favorite among Chilean families throughout the seasons. With a bit of time and dedication, you can achieve an excellent result to share with everyone you desire.
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How to make Oven-Baked Pork Roast?
When preparing oven-baked pork roast, it’s crucial to obtain a good, fresh, and pink cut. Marinating it for at least 20 minutes is important, but for the full potential of this dish, marinate for 12 hours.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 350
Vitamins: B4, B6, B12, C
Minerals: Phosphorus, Zinc
Preparation: 50 minutes
Cooking: 90 minutes
Servings: 4 people
Juicy Oven-Baked Pork Roast Recipe
Ingredients
1. Pork roast
- 1 kg pork roast
- 6 medium potatoes
- 1 large white onion
2. Marinade
- 250 ml apple cider vinegar
- 100 ml extra virgin olive oil
- 50 ml water
- 4 tablespoons Chilean chili paste
- 3 tablespoons dried oregano
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- Salt
- Pepper
Preparation
- On a clean cutting board, trim excess fat from the pork roast using a sharp knife. Set aside.
- In a large bowl, combine apple cider vinegar, olive oil, water, Chilean chili paste, oregano, paprika, garlic, salt, and pepper. Stir to mix, immerse the meat, ensuring even coating. Cover with plastic wrap and let it marinate in the refrigerator for at least 20 minutes (ideally overnight).
- Wash and chop the potatoes into wedges. Place them on a tray, add a drizzle of olive oil, oregano, salt, and pepper to taste. Toss with clean hands to coat evenly and set aside.
- Cut the onion into 4 parts and distribute the slices to form a bed on a large baking tray. Place the marinated pork roast on top and arrange the potatoes around it.
- Bake the pork roast in a preheated oven at 180°C (356°F) for about 90 minutes. Baste the meat with its own juices every 30 minutes to prevent drying. Remove from the oven and let it rest for 10 minutes.
- Serve the juicy pork roast immediately, accompanied by roasted potatoes and onion to taste. Optionally, serve with a portion of fluffy rice and pair it with a glass of Chilean red wine.
Types of pork roast
Pork roast comes in two types, mainly distinguished by their location and fat content.
- Shoulder pork roast (Pulpa Paleta): Corresponds to the upper part of the front thigh, versatile and suitable for roasting, grilling, or cooking in a pot.
- Leg pork roast (Pulpa Pierna): Corresponds to the hind thigh, slightly fattier, considered more flavorful. Ideal for sautéing, baking, and is the source of meat used for making ham.
Did you know?
Pork is one of the healthiest and most versatile animal protein sources, standing out as a lean meat with low-calorie and low-cholesterol content.
