Baked pork

Name: Baked pork (Cañón de cerdo)
Cuisine: Venezuelan
Ingredients: 1 medium onion, grated; 50 g/2 oz/¼ cup brown sugar; 2 garlic cloves, crushed; 15 ml/1 tbsp mustard; 15 ml/1 tbsp fresh thyme; 15 ml/1 tbsp fresh oregano; 5 ml/1 tsp grated lime rind; 15 ml/1 tbsp lime juice; 1.2 kg/2½ lb pork loin; 5 ml/1 tsp salt; 350 ml/12 fl oz/1½ cups light beer; 120 ml/4 fl oz/½ cup stock

Cañón de cerdo

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

A loin of pork is known as a cañón, (tube), in some parts of Colombia. When cooked in this way the pork is usually sweetened with panela or papelón, a concentrated form of raw cane sugar, but brown sugar is used in this recipe.

Ingredients

1 medium onion, grated
50 g/2 oz/¼ cup

Americas
Colombia
Venezuela
Main course
South America

Method

Mix the onion with the brown sugar, garlic, mustard, thyme, oregano, lime rind and juice, and rub all over the pork. Set aside for 1 hour at room temperature or, if possible, overnight in the refrigerator.
Preheat