Pierna de puerco navidena

Pierna de puerco navidena

By
From
My Abuela's Table
Serves
8-10

Ingredients

Quantity Ingredient
15 prunes
15 garlic cloves
1 x 1.5-2kg leg of pork
1 tablespoon american mustard
3 tablespoons butter
1 small onion, grated
1 litre apple cider
50ml cream
1/2 cup tomato paste
salt

Method

  1. Preheat oven to 200°C.
  2. Remove the stones from the prunes (if unpitted) and stuff with garlic cloves.
  3. Make 15 incisions, 2 cm deep, on the skin of the pork leg and fill each slit with a stuffed prune. Mix mustard, butter and grated onion, and rub the leg with this paste.
  4. Place the leg on a baking tray lined with foil. Place in oven and cook for 30 minutes.
  5. Take pork out of the oven and pour the cider over the leg. Place back into the oven at a slightly lower heat (190°C) for a further 30 minutes.
  6. While the leg is cooking, blend the cream and tomato paste in a small bowl.
  7. When the leg is golden brown, take out of the oven and pour over the cream mixture. Cover with foil to prevent drying out, and allow to cook until tender (about a further 30–45 minutes, depending on size of pork leg).
  8. Serve thinly sliced with roasted vegetables.

Note:

  • Standard cooking time for a pork leg is 30–35 minutes per 500 g.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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