Recipe
Stuffed Pork Leg à la Comas
Boneless pork leg stuffed with ham, hard-boiled egg, prunes, bacon and carrot, baked with brown sugar and malt.
- Preparation12 h 30 min
- Cooking2 h
- Total time16 h
- Servings16 servings
- DifficultyMedium
Ingredients
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Method
- Cut the leg lengthwise, remove the bone and make several more cuts until you have spread all the meat flat, so that you can roll it later.
- If the leg has a lot of fat, remove some so that it browns better.
- Pierce the meat with the tip of the knife to be able to thread it.
- Marinate it for at least 12 hours with the sour orange juice, garlic, bay leaves, salt, pepper and paprika.
- Thread it with the ham slices and spread over them the whole hard-boiled eggs, prunes, bacon slices and carrot strips.
- Roll the meat well, taking care that the filling does not come out, and tie it firmly with a string.
- Cover it with brown sugar, place it in a roasting pan and drizzle it with half of the bottle of malt.
- Bake at 325 °F (163 °C) for 1 hour.
- Turn it over, drizzle it with the rest of the malt and bake for 1 more hour.
- Let it cool well, cut it into thin slices and serve accompanied by apple or orange sauce.
