Ingredients
8 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
2 banana leaves, passed over the flame to soften it
1 1/2 kilos pork leg
1/2 kilos pork tenderloin with rib
200 grams achiote paste
1/2 cups orange juice, sweet
1/2 cups white vinegar
1/4 teaspoons cumin powder
1 teaspoon dried oregano
1 teaspoon white pepper
1/2 teaspoons black pepper
1/2 teaspoons cinnamon
5 black peppercorns, ground
2 cloves garlic, squeezed
1/2 teaspoons piquín chile
1 teaspoon salt
125 grams lard, melted
2 banana leaves, passed over the flame to soften it
3.31 libras pork leg
1.1 libras pork tenderloin with rib
7.05 onzas achiote paste
4.22 onzas líquidas orange juice, sweet
4.22 onzas líquidas white vinegar
0.02 onzas cumin powder
0.07 onzas dried oregano
0.08 onzas white pepper
0.04 onzas black pepper
0.05 onzas cinnamon
5 black peppercorns, ground
2 cloves garlic, squeezed
0.04 onzas piquín chile
0.22 onzas salt
4.41 onzas lard, melted
2 banana leaves, passed over the flame to soften it
5.5 tazas pork leg
1.83 tazas pork tenderloin with rib
16.46 cucharadas achiote paste
0.5 cups orange juice, sweet
0.5 cups white vinegar
0.25 teaspoons cumin powder
1 teaspoon dried oregano
1 teaspoon white pepper
0.5 teaspoons black pepper
0.5 teaspoons cinnamon
5 black peppercorns, ground
2 cloves garlic, squeezed
0.5 teaspoons piquín chile
1 teaspoon salt
9.58 cucharadas lard, melted
2 banana leaves, passed over the flame to soften it
1.5 kilos pork leg
0.5 kilos pork tenderloin with rib
200 grams achiote paste
12.5 centilitros orange juice, sweet
12.5 centilitros white vinegar
0.51 gramos cumin powder
1.85 gramos dried oregano
2.4 gramos white pepper
1.18 gramos black pepper
1.33 gramos cinnamon
5 black peppercorns, ground
2 cloves garlic, squeezed
1.15 gramos piquín chile
6.15 gramos salt
125 grams lard, melted
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
1.1
g
0.37%
Total lipid (fat)
16.3
g
25.08%
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