• Ecuadorian slow-roasted pork with agrio sauce and salad (Chris Middleton)Source: Chris Middleton

Get the butcher to score the skin on your pork to allow the flavour to better permeate, and for a crispier skin. 






Skill level

Average: 3.1 (7 votes)

Agrio (sour in Spanish) sauce is a strong citrus dressing for the salad.


  • juice of 2 limes
  • juice of 1 grapefruit
  • 60 ml (2 fl oz/¼ cup) olive oil
  • 15 garlic cloves, crushed
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tsp sea salt flakes
  • 1 tsp freshly ground black pepper
  • 3 kg (6 lb 10 oz) pork leg, skin scored (ask your butcher)
  • 2 onions, sliced
  • 500 ml (17 fl oz/2 cups) beer
  • 12 small whole potatoes, scrubbed

Agrio sauce

  • 1 small tomato, finely chopped
  • 1 small red onion, finely chopped
  • 1 long red chilli, finely sliced
  • 25 g (1 oz/½ cup) chopped coriander (cilantro) leaves
  • 2 tbsp grapefruit juice
  • 2 tbsp orange juice
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • 1 tsp soft brown sugar
  • ½ tsp sea salt flakes


  • 1 small green cabbage, shredded
  • 50 g (1¾ oz/1 cup, firmly packed) finely chopped mint leaves
  • 50 g (1¾ oz/1 cup) chopped coriander (cilantro) leaves
  • ½ tsp sea salt flakes
  • juice of 1 lime
  • 1 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need to begin this recipe one day in advance.

Marinating time: overnight
Standing time: 1 hour

1. In a bowl, combine the lime juice, grapefruit juice, olive oil, garlic, cumin, oregano, salt and pepper. Rub the mixture over the pork leg, working it into the meat, and into the scored lines in the skin. Cover the pork loosely with a cloth, allowing air to circulate, and rest the pork overnight in the fridge. Remove from the fridge an hour before cooking.

2. Preheat the oven to 150°C/300°F (fan-forced).

3. Spread the onion slices in a deep baking dish, and place a rack in the dish. Lay the pork leg on the rack. Pour the beer into the baking dish. Cover the dish loosely with foil, transfer to the oven and bake for 4 hours.

4. Remove the foil, add the potatoes to the pan and increase the oven temperature to 180°C/350°F (fan-forced). Roast for 1¼ hours, or until the potatoes are tender, and the pork skin is crisp. Remove from the oven and allow to rest for 10 minutes.

5. Meanwhile, combine the agrio sauce ingredients in a bowl and allow to stand at room temperature for 30 minutes before serving.

6. To make the salad, combine the cabbage, mint and coriander in a large bowl. Dress with the salt, lime juice and olive oil and toss well.

7. Serve the rested pork with the potatoes, agrio sauce and salad.


This recipe is from Low & Slow (Smith Street Books).