1 pork rump of about 6 kg approximately
"4 tablespoons of chopped parsley"
"1/2 cup of chopped chives"
"8 sprigs of rosemary, chopped"
"2 tablespoons of chopped marjoram"
"10 cloves of garlic, minced"
"2 malagueta peppers, chopped or 1 tablespoon of pepper sauce"
"3 tablespoons of salt"
"1/2 cup of lime juice"
To decorate: fried cassava, cooked sweet potato, or avocado puree
1 pork rump of about 6 kg approximately
"4 tablespoons of chopped parsley"
"1/2 cup of chopped chives"
"8 sprigs of rosemary, chopped"
"2 tablespoons of chopped marjoram"
"10 cloves of garlic, minced"
"2 malagueta peppers, chopped or 1 tablespoon of pepper sauce"
"3 tablespoons of salt"
"1/2 cup of lime juice"
To decorate: fried cassava, cooked sweet potato, or avocado puree
Clean the pork rump, remove the skin and excess fat, reserving about 200g for the seasoning
Mix parsley, chives, rosemary, marjoram, garlic, pepper, and reserved fat, minced
Make deep incisions in the meat and fill with the seasoning mixture
Sprinkle salt all over the pork rump, place it in a baking dish, and baste with lime juice
Cover with aluminum foil and refrigerate for at least 24 hours, turning at least once
Bake in a preheated oven at 200°C for about 6 hours or until the meat is tender
Make cuts in the fat and decorate with fried cassava, cooked sweet potato, or avocado puree.
