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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Nutrition Facts
Each serving of oven-baked pork roast contains approximately 450 kcal, 40 g of carbohydrates, 20 g of fats, 30 g of proteins, 5 g of fiber, 1 g of sugars, 60 mg of cholesterol, and 500 mg of sodium.
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.
Prep Time: 50 minutes
Cook Time: 90 minutes
Servings: 4 people
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
Instructions
- 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 and 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, and 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.
Secrets for a Perfectly Juicy Pork Roast
- The 12-Hour Rule: While a 20-minute soak works in a pinch, the secret to a professional result is marinating the meat for 12 hours. The apple cider vinegar acts as a gentle tenderizer, breaking down the muscle fibers and allowing the spices to penetrate all the way to the center.
- The Onion Bed Technique: Never place your meat directly on the baking tray. Distributing onion slices to form a “bed” creates a buffer that prevents the bottom of the roast from scorching while infusing the meat with sweet, caramelized steam.
- Basting for Moisture: Every 30 minutes, take a moment to baste the meat with its own juices. This creates a protective, flavorful glaze that prevents the exterior from drying out during the 90-minute bake.
- The Essential Rest: Patience is your best ingredient. Once removed from the oven, let the meat rest for 10 minutes before slicing. This allows the juices to redistribute; if you cut it immediately, the moisture will escape, and your roast will turn dry.
Frequently Asked Questions (FAQ)
1. What is the best cut for this recipe?
“Pork pulp” (pulpa) is the standard in Chile. If you are at a local butcher, look for pork shoulder (butt) for more fat marbling and flavor, or leg (ham) for a leaner, more traditional roast.
2. Can I use a different type of vinegar?
Apple cider vinegar is preferred for its subtle sweetness. However, red wine vinegar is a great alternative that provides a more robust, “rustic” flavor profile to the marinade.
3. How do I know the pork is fully cooked?
A fresh pork roast should reach an internal temperature of 75°C (167°F). It is best to remove it from the oven when it hits 70°C and let the carryover heat finish the job during the 10-minute rest.
4. What if my potatoes are cooking faster than the meat?
Potatoes cut into wedges usually take about 45-60 minutes. If they are perfectly golden before the meat is done, simply remove them from the tray and keep them warm, or cover them with foil to prevent them from burning.
5. How do I get a crispy exterior?
While this recipe focuses on juiciness, you can increase the oven temperature to 220°C (425°F) for the last 10 minutes of cooking to give the roast and the potatoes an extra-crispy finish.
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.
