Pierna de Cerdo Rellena (Stuffed Leg Of Pork)

1 leg of pork (10 Ibs.)
1 garlic head
2 tbs. salt
1 tsp. cumin 1 tsp. oregano
1/2 tsp. pepper
1 lb. onions
2 sour oranges
STUFFING
2 tbs. butter
2 tbs, minced onion
1/2 lb. pork meat
1/2 lb. ham
1 cup bread crumbs
1/2 cup milk
1/2 cup dry wine
1 tsp. oregano
1/2 tsp. pepper
1 lb. onions
2 sour oranges
1/2 cup raisins
1/2 cup almonds
1/2 cup apples
1 tsp. gravy seasoning
1/8 tsp. nutmeg
1/8 tsp. thyme
1/8 tsp, pepper

Category: .

Product Description

Remove bone from the leg without opening with a sharp pointed
knife. Marinate meat for at least an hour with crushed garlic, salt.
cumin, oregano, pepper, onion rings and orange juice.
Saute the onion in the butter. add ground pork and ham and cook for
a few minutes stirring constantly. Add the remaining ‘stuffing’
ingredients and cook for a further few minutes. Pile into leg and sew
up the ends. Place in roasting pan fat side up. If desired, cover with
brown sugar or malta. Cook in a 325°F oven for S 1 1/2 to 6 hours (ap-
prox.). Serve garnished with pineapple rings or maraschino cherries.
Serves 12.