I like this roasted pork leg recipe because it is very easy to cook and the end result is a delectable dish that will impress your guests, even the most demanding connoisseurs. The leftovers, if any, will be great in a taco, sandwich or Panini the next morning.
2cupsof sparkling apple cider with some alcohol content or 2 cups of white wine
½cupof blanched peeled almonds
6large garlic cloves
1 ½cupof pineapple juice
½of a large white onion chopped
2tablespoonsof lard or butter
¼teaspoonof black pepper
1Turkey size oven bag
3rings of canned pineapple drained for decoration
3canned cherries drained
2Tablespoonsof light brown sugar
In your blender place the garlic, chopped onion, salt and pepper with 1 cup of the wine or cider. Blend until it forms a paste and set aside. Using a sharp paring knife make incisions on the meat. Introduce almonds and prunes inside the incisions you made to the meat.
With the help of a kitchen, syringe injects the meat (in 4 or 5 points) with ¼ cup of the wine. Spread the 2 tablespoons of lard on the meat.
Place the pork leg inside the oven bag and then in a large baking pan. Mix the pineapple juice with the paste you prepare in the blender and cover the meat.
Bake in a preheated oven at 350 for 3 hours. After this time open the bag being careful when opening to avoid a steam burn. Place the pineapple rings and cherries, sprinkle the brown sugar over the meat. Return to the oven and keep cooking for ½ hour more basting the meat with its own juices until it is golden brown.
With the juices left in the pan, you can prepare a gravy to go along with your mash potatoes.
The recipe says to marinate the meat for at least 6 hours before baking, I skip this step since the meat will be tender, flavorful and juicy using the oven bag