Crispy Pork Hornado
Ecuadorian-style roasted pork belly with a golden, crackling exterior. Seared in a hot skillet until the skin crisps, then finished with a punchy garlic-cumin glaze—all in one pan.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 lbs pork belly or shoulder, skin-on, cut into 2-inch chunks
- 6 cloves garlic, minced
- 1.5 tsp cumin
- 2 tbsp fresh lime juice
- ½ cup orange juice
- 1 medium white onion, sliced into wedges
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat pork chunks dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat oil in a large skillet over medium-high until it shimmers. Working in batches, sear pork skin-side down 3–4 minutes until golden and crispy.
- 3
Flip pork, sear the other side 2 minutes. Transfer all pork to a plate.
- 4
Pour off excess fat, leaving ~1 tbsp. Add garlic and cumin, cook 30 seconds until fragrant.
- 5
Pour in orange juice and lime juice, scraping the bottom of the pan. Return pork to skillet with onion wedges.
- 6
Cover, simmer 8–10 minutes until pork is fork-tender and liquid reduces slightly. Garnish with cilantro, serve hot.
Tools you’ll need
- 12-inch skillet with lid
- paper towels
- tongs
- wooden spoon
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