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<p><b>New page</b></p><div>[[File:Hornado.jpg|thumb|{{PAGENAME}}]]<br>'''Hornado''' is a traditional [[Ecuadorian cuisine|Ecuadorian]] dish typically made from [[pork]]. The dish is often served during festive occasions and is a staple in many regions of the country. The name 'Hornado' comes from the Spanish word 'hornear', which means 'to bake'. The dish is prepared by marinating a whole pig in a mixture of garlic, beer, and other spices, then slow-roasting it in a clay oven for several hours.<br />
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== Preparation ==<br />
The preparation of Hornado involves several steps. First, the [[pig]] is cleaned and the hair is removed. The pig is then marinated in a mixture of [[garlic]], [[beer]], [[cumin]], [[oregano]], and [[achiote]], a type of annatto seed that gives the dish its distinctive color. The pig is left to marinate for at least 24 hours to allow the flavors to penetrate the meat.<br />
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After marinating, the pig is placed in a clay oven and slow-roasted for several hours. The cooking process is slow and meticulous, often taking up to 12 hours. The pig is frequently basted with the marinade during the cooking process to keep the meat moist and flavorful.<br />
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== Serving ==<br />
Hornado is typically served with a side of [[llapingachos]], a type of potato pancake, and a salad made from [[tomato]], [[onion]], and [[lettuce]]. The dish is often garnished with slices of [[avocado]] and served with aji, a spicy [[sauce]] made from [[tomato]], [[onion]], and [[hot pepper]]s.<br />
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== Cultural Significance ==<br />
Hornado is a popular dish in Ecuador and is often served during festive occasions such as weddings and birthdays. The dish is also a common sight at local markets and street fairs, where it is often sold by vendors who specialize in its preparation.<br />
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[[Category:Ecuadorian cuisine]]<br />
[[Category:Pork dishes]]<br />
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== See Also ==<br />
* [[Ecuadorian cuisine]]<br />
* [[List of pork dishes]]<br />
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