Let’s make the BEST Pork Leg ever, soft and moist inside, crispy and flavorful outside. You need this Pork Leg in your holiday table. TRY it and enjoy the AUTHENTIC pork you love.
#pachifit #porkleg #porkrecipes
EASY CRISPY & Smoked PORK LEG with Crackling
INGREDIENTS
1 14-pound LEG OF PORK
2 ONIONS
1 cup of DIJON MUSTARD
1.5 cups of ORANGE JUICE
½ cup of SCALLIONS
½ cup of PARSLEY
4 THYME sprays
2 tablespoons of GARLIC PASTE
4 ROSEMARY sprigs
3 tablespoons of CABERNET SALT
3 tablespoons of grated GINGER
2 tablespoons of fresh PEPPERCORNS
or 2 tablespoons of pepper
DIRECTIONS:
Start by making a few cross cuts on the skin without exceeding the meat.
Cut 2 onions into pieces and place them on the base of the pan with the pork.
In a cup place and mix: 2 fresh PEPPERCORNS, 3 teaspoons of CABERNET SALT, 1 cup of DIJON MUSTARD, 1 tablespoon of GARLIC PASTE, ½ cup of fresh SCALLIONS, ½ cup of PARSLEY, 3 THYME spikes, 1 sprig of ROSEMARY
Mix all the ingredients except the GINGER.
Rub/spread the mixture on the pork – especially in the cuts, on the sides and underneath. Then add to the pork 2 pieces of GINGER PASTE chopped in a processor.
Marinate the pork in the fridge overnight.
The next day place 1 cup of ORANGE JUICE in the baking dish, add the ONION and the PORK LEG. Let stand 3 to 4 hours while it reaches room temperature.
In a convection oven, cook at 300 degrees for 8 hours.
HACK/TIP: To know when it is ready, place a kitchen thermometer and when it says 160 degrees it will be perfectly cooked.
Remove from oven, cover with aluminum foil and let stand for 45 minutes. Pour the sauce from the pan on the pork and on the meat when serving.
Chef Pachi Gallo | Chef Pachi | Pachi.com
Autora Publicada Internacionalmente
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