Recipe
Roasted Pork Leg in Criolla Style
Pork leg marinated with sour orange mojo, garlic and cumin, and slowly roasted in the oven. The star dish of Cuban celebrations.
- Preparation12 h
- Cooking4 h
- Total time16 h
- Servings10 servings
- DifficultyMedium
The Roasted Pork Leg Criolla Style is one of Cuba's quintessential typical dishes, a classic for Christmas Eve, New Year's Eve, birthdays and any family party. This version follows the recipe by Nitza Villapol, the great master of Cuban cuisine.
Serve it with moros y cristianos rice, tostones (chatinos) and a good vegetable salad.
Ingredients
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Method
- Clean the pork leg well.
- If you wish, pierce it with a knife in several places so the marinade penetrates the meat. This is not mandatory, especially if you marinate it the night before.
CiberCuba - Crush the garlic and add the salt, oregano, cumin, pepper and sour orange juice to prepare the mojo.
- Rub the leg well with the mojo and cover it with the onions cut into rounds.
CiberCuba - Let it rest in the marinade for a minimum of 12 hours.
- Roast at 325 ºF (160 ºC) for about 4 hours, basting it several times with its own juices so it does not dry out.
