INGREDIENTES:
*2 kilos of hind legs
*1 Large round onion
*6 cloves of garlic, crushed
*1/4 cup corn oil
*1 Tbsp Worcestershire sauce
*1 Tbsp wine vinegar
*1 tbsp. fresh, chopped oregano
*1 Bay leaf
*1 Lemon
1 teaspoon fresh pepper
*4 teaspoons of salt
"FOR THE SAUCE:
*The pulp of 7 small patches
*150 g of sugar
*300 g of butter
*Salt and pepper to taste
"PREPARATION OF THE SAUCE"
1.In a blender, place 1 cup of water and the pulp of the parchitas, blend everything well, strain and pour the concentrate of the parchita juice into a frying pan and cook it over a low heat until the sauce is reduced.
2.Then add a pinch of sugar. the butter and continue cooking over medium heat stirring constantly so that the sauce does not stick and remove the sauce once the sauce thickens.
3.We add the rest of the sugar, salt and fresh pepper and we rectify the point and ready ( the sugar has the function of softening the acidic taste of the grill).
"PREPARATION OF THE MEAT"
1.Remove excess fat from the hind leg, wash well and rub with the lemon.
2.Place on a sufficiently deep refractory tray. Blend onion, garlic, oil, Worcestershire sauce, wine vinegar, fresh oregano, salt and fresh pepper.
3.Bathe the pork leg in this flavored shake, mix well and add the bay leaves.
4.Cover well the refractory with aluminum foil and take it to the refrigerator for an hour and after that time we proceed to bake the pork for 1 hour at medium heat.
After that time we turn the pork and bathe it with the sauce and cook it for 1 hour and a half more and ready to enjoy.....
BY MY CHEF: MARISELA POLANCO
FUENTE:GOOGLE
