Lechón Macerado con Frutas al Pisco

Name: Lechón Macerado con Frutas al Pisco
Cuisine: Peruvian
Ingredients: ½ cup dried apricots; ½ cup raisins; ¼ cup pitted prunes (Place all ingredients in a sealed jar and let marinate for two weeks); 1 tbsp soy sauce; 4 tsp ají amarillo paste; ½ tbsp fresh rosemary; 2 tbsp sugar; Juice of 1 key lime; ½ tbsp fresh oregano; 2 cups pisco; Salt; 4 lb (2 kg) leg of pork; ½ tbsp minced garlic; 1 tbsp freshly ground pepper; ½ tsp cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is a very typical celebration dish in Peru. A suckling pig or leg of pork is always preferred for parties and special occasions. At ‘Señorío de Sulco’, Isabel Alvarez’ son, Flavio Solorzano, gives us this recipe, in which the pisco-marinated fruits give the pork a special touch. Note that you’ll need to marinate the frui

Ingredients

Americas
Peru
Main course

Ingredients

Method