Pork leg
Pork leg
Ingredients
A boneless pork leg
A liter of water
Two cups of salt
Two bay leaves
1 tablespoon thyme
A spoonful of oregano Andean Traditions
1 tablespoon rosemary
Six tablespoons of garlic paste Andean Traditions
A black beer
A quarter cup of Akenton sugar
5 tablespoons mustard
5 tablespoons honey
Pepper to taste Andean Traditions
JP products in this recipe
Preparation
Boil the Andean Tradition garlic paste, the Andean Tradition oregano, the bay leaf, the rosemary, the Akenton sugar and the salt over low heat.
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When it boils, let it cool and strain as only the liquid is needed.
Put the pork leg in the refractory or baking sheet; cut the skin of the leg forming medium squares (eye only cut the skin, do not cut the meat).
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Bathe the leg in the mixture we made, and with a syringe inject the mixture into the meat so that it is juicy.
Leave the pork marinating overnight.
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With the marinade that falls from the leg with a spoon we put it back, when it is ready to bake, it is baked for half an hour every kilo, if it weighs 9 kilos, it is baked for 4 and a half hours.
Mix the beer, mustard and honey half an hour before finishing cooking, remove from the oven and bathe the skin of the leg with half of this mixture, when there are fifteen minutes to complete the cooking, we take it out again and bathe with the rest of the mixture and return to leave in the oven to finish cooking.
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We take out of the oven and let cool, and with the remaining juices in the refractory we put them in a pot, we heat until it thickens and when we go to serve we bathe in this sauce so that it is bright.
Serve and enjoy.
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