:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/kjkBSne3KcL1uMoIhmID/85eff7f6332d63e111d8bce5c58825.jpeg "Marinated pork leg for Christmas recipe")
Source: Pixabay: cegoh
Marinated pork leg for Christmas recipe
Marinated pork leg is a classic in our family during Christmas. This dish is a delicacy that is not missing in our celebrations. It is a juicy, tasty dish with a touch of spices that makes this dish irresistible. I have prepared this recipe several times and I think it is a dish that is easier to make than it looks, but it requires a little time and patience to get a really spectacular result.
Ingredients
- 1 leg Pork (5 kg)
- salt and pepper to taste
- 10 clove mashed garlic
- 1 mug of orange juice
- 1 mug of lemon juice
- 1 mug of white wine
- 1 branch Of fresh herbs (rosemary, thyme, laurel)
- 1 tablespoon cumin
- 2 cdas oregano
- 3 sheets Laurel
- 2 cdas of olive oil
- 2 cdas brown sugar
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Directions
The first step is to prepare the marinade. In a large bowl mix the orange and lemon juices, white wine, garlic, fresh herbs, cumin, oregano, and a pinch of salt and pepper. It is important to mix the ingredients well so that the flavors blend.
Then, take the pork leg and make small cuts in its surface so that the marinade penetrates well. Place it in a large bowl and bathe it with the marinade, making sure it covers the entire surface. Tip: Remember to rotate and turn the leg as you marinate it so that the flavors permeate evenly. Cover the dish with aluminum foil and let it rest in the refrigerator for 24 hours.
Once the marinating time is over, preheat the oven to 180ºC. Place the leg on a baking sheet with a rack and sprinkle with the brown sugar. This will help to achieve a delicious glaze on the pork.
Bake for 6 hours, basting every half hour with its own juices, this is a key step to keep the leg juicy and full of flavor. When there are about 30 minutes to go, increase the temperature to 220ºC to brown the surface.
Remove the leg from the oven and let it rest for 15 minutes before slicing.
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