Marinated pork leg for Christmas

Start with the preparation of the marinade by blending the peeled garlic, vinegar, half of the white wine, orange juice, cumin, oregano, salt and pepper in a blender. I always taste this marinade before marinating the meat to make sure it has enough seasoning.

With a sharp knife, make cuts in the pork leg to allow the marinade to penetrate better. Then cover the leg with the mixture, making sure that it goes well into the cuts you made. Here I recommend wearing gloves to avoid the strong smell on your hands.

Marinate the pork leg in the refrigerator for 24 hours. This step is crucial for the meat to take all the flavor of the marinade and remain juicy.

The next day, preheat the oven to 180°C (350°F). Remove the pork leg from the marinade and place it in a baking dish. Add the bay leaves and pour the remaining white wine and olive oil over the pork leg. My advice is to baste it every 30 minutes with its own juices to prevent it from drying out.

Bake for 3 hours, or until the meat is browned and cooked through. To know if it is ready, you can use a cooking thermometer. The internal temperature should be at least 70°C (160°F).

Let the leg rest before slicing. This will allow the juices to redistribute and the meat will be more tender and juicy. I assure you that the result is worth it, a pork leg browned on the outside, tender and juicy on the inside with an unbeatable flavor.