Roast Leg of Pork (Colombian Style)
10 pound leg of pork
3 medium onions, chopped
2 garlic cloves, crushed
1 cup wine vinegar
1/2 bottle Worchestershire sauce (2 1/2 oz)
1 cup ketchup
2 whole allspice ( or use 1 tsp ground allspice)
salt and pepper to taste
Sweet red wine
Pierce leg of pork with fork or sharp pointed knife. Combine remaining ingredients to blend well. Pour over pork and marinate for 3 days in fridge, turning once or twice each day. Cook in preheated slow oven (300 degs.F.), allowing 30 minutes per pound. Baste with sweet red wine while cooking. Makes 6 servings.
10 pound leg of pork
3 medium onions, chopped
2 garlic cloves, crushed
1 cup wine vinegar
1/2 bottle Worchestershire sauce (2 1/2 oz)
1 cup ketchup
2 whole allspice ( or use 1 tsp ground allspice)
salt and pepper to taste
Sweet red wine
Pierce leg of pork with fork or sharp pointed knife. Combine remaining ingredients to blend well. Pour over pork and marinate for 3 days in fridge, turning once or twice each day. Cook in preheated slow oven (300 degs.F.), allowing 30 minutes per pound. Baste with sweet red wine while cooking. Makes 6 servings.
Slim,
Dont waste a good leg of Pork covering it in that ****. The reason most of these spiced marinades was because of the climate and no refridgeration.
Henry VIII , who basically could have anything at the time, including Chinese recipes, called for a cut to be well salted (sea salt) covered in fresh sage leaves and roasted within 1/2 Hr of doneness. Take of the leaves off, lightly cover in honey, roast for another 1/2 Hr.
Chef's Tip : This goes well with a Head of Queen's Cabbage (but thats another story)
Dont waste a good leg of Pork covering it in that ****. The reason most of these spiced marinades was because of the climate and no refridgeration.
Henry VIII , who basically could have anything at the time, including Chinese recipes, called for a cut to be well salted (sea salt) covered in fresh sage leaves and roasted within 1/2 Hr of doneness. Take of the leaves off, lightly cover in honey, roast for another 1/2 Hr.
Chef's Tip : This goes well with a Head of Queen's Cabbage (but thats another story)
Blue,
Always enjoy seeing your no nonsense, straight to the point posting, even in cooking. I for one, dont think you get appreciated enough for your shrewdness.
Merry Xmas and a Book busting New Year.
PS: Just noticed, when are you going to change that avatar, its been a long time, who is he anyways.
Always enjoy seeing your no nonsense, straight to the point posting, even in cooking. I for one, dont think you get appreciated enough for your shrewdness.
Merry Xmas and a Book busting New Year.
PS: Just noticed, when are you going to change that avatar, its been a long time, who is he anyways.
