Red roast
The asadito colorado or asadito colorau is a fairly simple dish, you just have to take care to season the pork well so that it is delicious, this recipe is a variant of the asadito camba, and it is prepared in the Vallegrandina region of Santa Cruz, Bolivia.
Red roast
Asadito colorado is a typical dish of Bolivian cuisine, specifically from the province of Vallegrande. This dish is made with pork, urucú (achiote) and mote.
- Chop the pork into the cut and size you want, then season with garlic, cumin, lemon and pepper, let it rest for a while, if you like you can do it a day before.
- Then put a pot on the fire with a little water, add the meat, the mint, the bay leaves, the green onion and the salt to taste.
- Cook for approximately 20 minutes or until it is well cooked like chicharrón, stir constantly so that it does not burn, and then add the prepared urucú pulp, let it cook for a few more minutes and remove from the heat and serve.
Accompaniments
- This delicious dish is ideal to serve accompanied by mote, potato, or yucca to taste.
- If the meat does not have much fat, it can help to cook it with a little lard, or bacon from the same pig.
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