- Paring Knife
- 5-quart Mixing Bowl
- Chef’s Knife
- 1-quart Mixing Bowl
- Roasting Pan
- 1 (10 pounds approximately) pork leg
- 1 garlic clove, peeled and minced
- 1 tablespoon salt
- 1½ teaspoons dry oregano leaves
- 1½ teaspoons cumin, ground
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon bay leaf, ground
- 1 tablespoon olive oil
- 1 cup bitter orange or lime juice (freshly squeezed)
- ¼ cup dry vermouth wine
- 4 cups onions, julienned
Clean pork well by removing all fat. Using the Paring Knife, pinch the pork leg for all sides and place it in the 5-quart Mixing Bowl.
Mash garlic, salt, oregano, cumin, pepper, bay leaf and the olive oil; crush all until getting a paste.
With the Chef’s Knife, cut the onions. In the 1-quart Mixing Bowl, add the paste, orange juice, vermouth and onions; stir well. Evenly pour the mixture over the pork leg especially by the holes you made; cover and refrigerate overnight.
Next day, preheat the oven at 350 ?F. Remove pork from mixing bowl; reserve marinade sauce. Place meat in the Roasting Pan; cover and bake for 1 hour.
Reduce temperature to 325 ?F. Uncover and add the reserved marinade sauce on top of the pork leg. Cover and continue cooking for another 30 minutes approximately (coat pork occasionally with its own juice). If it gets too dry, add a little water or vermouth.
Remove cover and keep cooking for 1 more hour approximately, until internal temperature is around 150 ?F (use a meat thermometer); turn occasionally to brown all sides.
If you prefer the pork leg well done, continue cooking until internal temperature is 180 ?F.
Chef’s Note: This delicous recipes serves more than two, so make sure you invite your friends to show off your Royal Prestige Cookware!