Cubans love fresh roast
leg of pork, and often serve it for holidays. This preparation
features favorite flavors from the Caribbean which enhance the
aroma of the pork as it roasts. A fresh garnish of herbs and
orange before serving adds a final touch. Serve with black beans
and rice, orange and onion salad and corn muffins.
Havana Festival
Roast Leg of Pork
- 1 (6 to 7-pound) boneless
half fresh leg of pork, netted or tied
3 tablespoons olive oil
3 garlic cloves, crushed
1/4 cup fresh lime juice
1/4 cup dark rum
2 tablespoons aromatic bitters
2 tablespoons ground cumin
2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano, crushed
1/4 cup minced parsley
1/4 cup minced cilantro
2 tablespoons orange zest
- Heat oven to 350 degrees
F.
- Place pork roast in shallow
roasting pan.
- In medium bowl stir together
garlic, lime juice, rum, bitters, cumin, salt, pepper and oregano;
rub this mixture over all surfaces of pork.
- Roast for 2 1/2 to 3 hours,
until internal temperature, measured with a meat thermometer,
is 155 degrees F.
- Remove from oven and let
rest 15 to 20 minutes. In small bowl toss together parsley, cilantro
and zest and garnish roast, slice to serve.
Serves 12 to 15.
Leg of pork, or “fresh
ham,” makes a beautiful presentation for festive occasions:
A special family dinner, a holiday or “company’s coming”
is a good excuse to call ahead and ask the butcher to prepare
this roast for you. Have the butcher bone the leg, trim the outer
fat and put the roast in a netting for a tidy presentation. Leftovers
of a fresh leg of pork are always welcome for sandwiches and
snacking.
Recipe provided courtesy
of Pork: The Other White Meat.
