Cerdo Asado con Chutney (Imprimir)
Jugoso cerdo marinado con especias españolas y acompañado de un chutney de manzana agridulce, ideal para ocasiones especiales.
# Ingredientes:
→ Pork Roast
01 -
3 lb (1.4 kg) boneless pork shoulder or loin
02 -
3 tbsp olive oil
03 -
1 tbsp smoked paprika (pimentón)
04 -
1 tbsp sweet paprika
05 -
1 tsp ground cumin
06 -
4 garlic cloves, minced
07 -
1 tbsp fresh thyme leaves
08 -
1 tsp sea salt
09 -
½ tsp black pepper
10 -
Juice of 1 orange
11 -
Zest of 1 lemon
→ Apple Chutney
12 -
2 large apples (e.g., Granny Smith), peeled and diced
13 -
1 small red onion, finely chopped
14 -
½ cup (100 g) brown sugar
15 -
½ cup (120 ml) apple cider vinegar
16 -
1 tsp grated fresh ginger
17 -
¼ tsp ground cinnamon
18 -
¼ tsp chili flakes (optional)
19 -
Pinch of salt
# Instrucciones:
01 -
Mix olive oil, smoked paprika, sweet paprika, cumin, garlic, thyme, salt, pepper, orange juice, and lemon zest in a bowl to create the marinade.
02 -
Rub the marinade all over the pork, cover, and refrigerate for at least 4 hours or ideally overnight.
03 -
Preheat oven to 375°F (190°C). Allow the pork to come to room temperature.
04 -
Place the pork in a roasting pan and roast for about 1½ hours, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
05 -
Combine all chutney ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30–35 minutes, stirring occasionally, until thick and glossy.
06 -
Serve the sliced pork with warm apple chutney on the side or spooned over the top.
# Notas:
01 -
Serve with roasted root vegetables or saffron rice for a complete meal.
02 -
Pork loin yields leaner results, while shoulder offers richer flavor and tenderness.
03 -
Chutney can be made ahead and stored refrigerated for up to 1 week.