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For the Marinade
1 kilogram boneless pork leg or pork silverside
5 cloves Garlic crushed
1 brown onion cut in quarters
2 tablespoons Achiote annatto paste
1 tablespoon Aji panca sun dried chilli
1 teaspoon cumin
1 teaspoon whole black pepper corns
3 Bay Leaves fresh
250 millilitres grape seed oil
For the Brine
5 litres Water
1/2 kilogram white sugar
1/2 kilogram table salt
2 sticks cinnamon
2 star anise
2 Bay Leaves fresh
1 teaspoon cumin
  • Medium


  • For the Marinade

  • For the Brine



“Jamón del País” is a traditional dish from the North of Peru, and is a good example of the big influence from the Spanish. Pork was introduced to Peru by the Spanish conquerors and the “Jamón del País” was born from the union of both cultures.

For the Brine

  1. In a medium pot, combine the salt, sugar, and water.
  2. Whisk vigorously until all salt and sugar is dissolved.
  3. Bring the water to boil. Remove the pot from the heat and add the spices and herbs.
  4. Allow the flavors to infuse.
  5. Let the brine to cool down at room temperature.

For the Ham

  1. Once the brine is cool, introduce the pork and leave it for about 2 hours.
  2. While the pig is in the brine, blend the garlic, onions, aji panca paste, annatto paste, and cumin, along with grape seed oil.
  3. In a medium bowl, mix the paste with the remaining ingredients, check the seasoning.
  4. After two hours, remove the pork from the brine, put marinate and the pork in a container and leave it overnight, ensuring that all the pork is covered by marinate.
  5. The next morning remove the pork from the container and roll with cling wrap, trying to keep as much marinate as possible within the roll.
  6. In a medium pot, add 4 liters of water and bring it to 60° C. Insert the pork roll in the pot with water for a 25 minute ride, controlling the water temperature remains between 55° and 60° C. Remove the pork roll from water and cool it down in a bowl filled with iced water.
  7. Unwrap the pork roll, spread the pork with remaining marinade, and leave it rest for 1 hour. Wash the pork, being careful not to remove all the marinade that covers it.
  8. Cut in thin slices and serve with toasted bread, olive oil, and thin slices of Spanish onion.

Alejandro Saravia

Working as a chef, Alejandro spent the last eight years traveling the world, indulging in and engaging with an array of foods and cultures. Growing up in Peru, South America, he was introduced to the strong flavors and variety of ingredients of Peruvian cuisine from an early age. Drawing inspiration from memories of his grandmothers cooking, Alejandro says, “You will be able to taste the divine essence of Peru”. A highly qualified chef, Alejandro has worked at esteemed venues in Peru, Europe including Fat Duck (London) or Le Ambassadors (Paris) and at many well known Sydney establishments as well as Salon Blanc (Australia), and at Sails Restaurant at Lavender (Australia). Alejandro is proud to be part of what he describes as a ‘Gastronomic Revolution’ that has recently evolved out of Peru. His personal approach to Peruvian cuisine and respect to traditions and flavors makes of Alejandroʼs style easy to understand by a foreign palate. “Rustic with a delicate and well balance flavours” Arriving in Australia from the heart of Peru on New Years Eve 2006, Alejandro has embraced the melting pot of cultures in Australia, adding his own Peruvian influence to the food industry. In 2007 Alejandro also founded his first project, “A taste of PERú” which demonstrates and educates foodies in the ingredients, flavours and cooking methods of Peru and Latin America, through degustation nights of Modern Peruvian Cuisine, Cooking Classes and Gourmet tours to his home country as well as giving classes at the prestigious Electrolux Cooking School in Melbourne for the last 3 years. “A taste of PERú” is the result of Alejandro’s passion fueled by dedication and skill. Alejandro has played a significant role promoting Peruvian cuisine in Australia. In October 2011, Alejandro opened MORENA – RESTAURANT AND PISCO BAR, situated in the heart of Sydney’s upbeat Surry Hills, MORENA showcase the amazing variety of flavors, ingredients and dishes of Peruvian and Latin American haute cuisine, with a fine dining service, yet fun and relaxed vibe. As a result of Alejandros passion for it’s country and culinary background Morena has been critical acclaimed and featured in the SYDNEY MORNING HERALD GOOD FOOD GUIDE, positioning MORENA as the first Peruvian Restaurant to be feature in this famous restaurant guide.

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