Chancho a la Chilena

Chancho a la Chilena Recipe - Delicious Pork Loin with Chilean Spices

Region / culture: Chile | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Chancho a la Chilena is a traditional Chilean dish that features tender, slow-cooked pork loin served with a flavorful red pepper sauce. This dish is a favorite among Chileans and is often enjoyed during special occasions and family gatherings.

History

Chancho a la Chilena has its roots in Chilean cuisine, where pork is a popular meat choice. The dish is believed to have originated in the central region of Chile and has been passed down through generations as a beloved family recipe.

Ingredients

0.25 cup of vegetable oil
4 lb (1.81 kg) of boneless pork loin
2 medium onions, sliced
2 cloves of garlic, chopped
1 carrot, scraped and sliced
1 stalk of celery, cut into 1 inch pieces
1 bay leaf
0.5 tsp of oregano
0.5 tsp of thyme
0.25 tsp of ground cumin
salt and freshly ground pepper
0.5 cup of red wine vinegar

How to prepare

Heat the oil in a large flameproof casserole and lightly brown the meat on all sides.
Add all the other ingredients to the casserole, along with enough water to cover.
Bring the mixture to a boil, then cover, reduce the heat, and simmer gently until the meat becomes tender, which should take approximately 3 hours.
Allow the meat to cool completely in the stock, then transfer it to a serving platter.
Keep the stock aside for future use.
Serve the pork by slicing it and accompanying it with Salsa de Aji Colorado (red pepper sauce).
In Chile, it is common to cover the pork slices with the sauce.
However, since the sauce can be quite spicy if made with very hot peppers, it is advisable to taste it gradually and adjust according to personal preference.

Variations

Substitute pork loin with pork shoulder for a richer flavor.
Add diced tomatoes or bell peppers to the dish for extra color and flavor.

Cooking Tips & Tricks

Make sure to brown the meat before adding the other ingredients to enhance the flavor of the dish.

- Simmer the meat gently to ensure it becomes tender and juicy.

- Taste the red pepper sauce gradually to adjust the spiciness according to your preference.

Serving Suggestions

Serve Chancho a la Chilena with a side of rice, beans, or a fresh salad for a complete meal.

Cooking Techniques

Browning the meat before simmering helps to develop a deep flavor in the dish.

- Simmering the meat gently ensures it becomes tender and juicy.

Ingredient Substitutions

Use white wine vinegar instead of red wine vinegar if preferred.

- Substitute ground cumin with ground coriander for a different flavor profile.

Make Ahead Tips

Chancho a la Chilena can be made ahead of time and reheated before serving. Store the cooked pork and sauce separately in the refrigerator for up to 3 days.

Presentation Ideas

Arrange the sliced pork on a platter and drizzle the red pepper sauce over the top for an elegant presentation. Garnish with fresh herbs or sliced red peppers for a pop of color.

Pairing Recommendations

Serve Chancho a la Chilena with a glass of Chilean red wine or a refreshing pisco sour cocktail for a complete dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the pork and sauce in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 10% of the daily recommended intake per serving

Vitamin C: 15% of the daily recommended intake per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Chancho a la Chilena is a protein-rich dish that is moderate in carbohydrates and fats. It also provides a good amount of iron and vitamin C.

Summary

Chancho a la Chilena is a delicious and comforting dish that showcases the flavors of Chilean cuisine. With tender pork loin and a spicy red pepper sauce, this dish is sure to become a favorite at your table. Enjoy it with family and friends for a memorable dining experience.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Chancho a la Chilena. The rich flavors and unique blend of ingredients instantly caught my attention, and I knew I had to learn how to make it.

I was visiting a small town in Chile, wandering the bustling markets and absorbing the vibrant culture around me. As I meandered through the narrow streets, I caught a whiff of something delicious wafting through the air. Intrigued, I followed my nose until I came upon a charming little food stall tucked away in a corner.

The stall was run by an elderly woman with a warm smile and a twinkle in her eye. She was busy stirring a bubbling pot of pork simmering in a fragrant sauce, and the aroma was simply intoxicating. I couldn't resist approaching her and asking about the dish she was preparing.

To my surprise, she was more than happy to share her recipe with me. She explained that Chancho a la Chilena was a traditional Chilean dish made with tender pork cooked in a savory sauce made from tomatoes, onions, garlic, and a blend of spices. She handed me a handwritten recipe card and urged me to give it a try.

I thanked her profusely and headed back to my own kitchen, eager to recreate the flavors of Chile in my own home. As I gathered the ingredients and followed the instructions on the recipe card, I could almost hear the bustling sounds of the Chilean markets and feel the warm sun on my skin.

The dish turned out beautifully, with the pork melting in my mouth and the sauce bursting with flavor. I couldn't wait to share it with my family and friends, who were equally impressed by the unique taste of Chancho a la Chilena.

From that day on, the recipe became a staple in my kitchen, and I would often make it for special occasions or when I wanted to transport myself back to that bustling market in Chile. I would always think of the kind woman who had shared her recipe with me and how her generosity had brought a little piece of Chile into my home.

Over the years, I have added my own twist to the recipe, experimenting with different spices and cooking techniques to make it my own. But the essence of Chancho a la Chilena remains the same – a dish that is rich in history and flavor, a reminder of the kindness of strangers and the joy of discovering new culinary delights.

As I sit here now, reflecting on the journey that led me to this recipe, I am grateful for the experiences and memories that food has brought into my life. Each dish tells a story, a tale of traditions passed down through generations and shared with love and generosity. And Chancho a la Chilena will always hold a special place in my heart as a reminder of the beauty and diversity of the world we live in.