Directions:
- The day before you plan to serve this dish, trim the excess fat off the pork leg; make shallow slits all over the pork, using the tip of a knife; mash the garlic, salt, oregano, cumin, pepper, bay leaf and olive oil to a paste in a mortar; rub this mixture all over the roast, forcing it into the slits; combine the sour orange juice, sherry, and onions in a small bowl; place the roast in a large, heavy plastic bag; add the sour OJ mixture, making sure that the whole roast gets covered with the mixture; refrigerate and marinate the roast in the bag overnight, turning occasionally during the time.
- Preheat the oven to 350 degrees F.
- Drain the roast, and pat dry, reserving the marinade; place it in a lightly oiled, nonreactive, heavy roasting pan; cook the roast for 1 hour, turning once or twice to brown it on all sides.
- Reduce the heat to 325 degrees; pour the marinade and onions over the pork; tent the pan with heavy-duty aluminum foil; (tear off a piece that is 1 1/2 times the width of your pan; fold it in half and crease the top; open it up, and place over the pan like a tent, tightly crimping edges to seal) continue roasting the pork, basting from time to time with the pan juices, until almost cooked, about 1 hour; add a little water or sherry if the pan dries out.
- Uncover the roast and continue cooking until the internal temp reads*at least* 150 degrees F on a meat thermometer, about 30 minutes more; (most Cubans like the meat well done, so after sitting, it should be up to 180 degrees-it's safer, also).
- Let the roast stand for 10 minutes before carving.
- Note: this is traditionally served with black bean soup and white rice, and fried, sweet plantains; for dessert, serve a rich flan and you're set!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.25 Kcal (545 kJ) | ||
| Calories from fat | 82.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 14% | |
|---|---|---|---|
| Cholesterol | 26.45mg | 9% | |
| Sodium | 1053.41mg | 44% | |
| Potassium | 162.76mg | 3% | |
| Total Carbs | 6.91g | 2% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 6.58g | 13% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 143.37 Kcal (600 kJ) | ||
| Calories from fat | 90.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 14% | |
|---|---|---|---|
| Cholesterol | 29.12mg | 9% | |
| Sodium | 1159.51mg | 44% | |
| Potassium | 179.16mg | 3% | |
| Total Carbs | 7.61g | 2% | |
| Sugars | 7.19g | 26% | |
| Dietary Fiber | 0.68g | 2% | |
| Protein | 7.24g | 13% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.7mg | 3% | |
| Calcium | 19mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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