Pernil al Horno (Oven-Roasted Pork Leg)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
240 minutes
Number of servings
12
Difficulty
Medium
Ingredients
1
piece(s) pork leg of 10 to 12 pounds (5 to 6 kg)
2
piece(s) red onions, chopped
2
piece(s) white onions, chopped
6
piece(s) green onion stalks, chopped
1
tbsp pepper
1
tbsp salt
1
piece(s) bunch of oregano, thyme, bay leaf, cilantro and marjoram
6
clove(s) garlic, chopped
3
tbsp mustard
4
cup(s) white wine
Directions
- Wash the leg well, dry and spread with mustard.
- Separately, blend the other ingredients well and pass through a strainer; with this seasoning sauce, bathe the leg well.
- Then wrap with aluminum foil and put in the refrigerator for 2 or 3 days.
- Remove and place with its juice in a deep container with lid.
- Leave a small hole so steam can escape.
- Bake in preheated oven at 400°, for 1 hour.
- Then lower to 300° and leave for 3 more hours, during which time it is bathed with the sauce it releases while cooking.
- Remove from oven, set the sauce aside.
- Let cool well so it can be cut easily.
- Serve sprinkled with its sauce.