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Adapted from Andrew DiCataldo

Yield: 12-15 servings

Roast Leg of Pork

  • 1 boneless pork leg, trimmed of silver skin and excess fat
  • 4 Tablespoons extra virgin olive oil
  • 1 medium white onion, diced
  • 6 cloves garlic, finely chopped
  • 6 bay leaves
  • 2 Tablespoons dried oregano
  • 3 sprigs thyme
  • 1/2 bunch cilantro, chopped
  • 1 Tablespoon ground cumin
  • 1 cup dry white wine
  • Salt and freshly ground black pepper to taste

Sweet and Sour Pineapple Membrillo Marmalade

  • 1 cup rice vinegar
  • 1/4 cup sugar
  • 1 jalapeņo, or to taste
  • 1 Tablespoon ginger root, julienned
  • 1 cup pineapple, diced
  • 2 quince, peeled, cored and diced
  • 1 red bell pepper, diced
  • 1 Tablespoon cilantro, chopped

For the roast leg of pork, in a large skillet, heat olive oil over medium heat. Add onion and garlic, cook for about five minutes, stirring gently. Add bay leaves, oregano, thyme, cilantro, cumin and cook for 2 additional minutes, constantly stirring. Add white wine and simmer for ten minutes. Transfer marinade to a container large enough to hold the pork leg. Allow marinade to cool completely before adding pork leg. Marinate pork overnight in refrigerator, turning every eight hours.

For the Membrillo Marmalade, combine vinegar, sugar, jalapeņo and ginger in a saucepan and bring to a boil. Add quince and simmer for 5 to 6 minutes. Remove from heat and stir in pineapple and bell pepper. Let cool to room temperature before stirring in cilantro.

When ready to cook the pork, preheat oven to 350°F. Remove leg from marinade and pat dry. Roast pork in a shallow pan for about 12 to 15 minutes per pound, or until an internal temperature registers 155-160°F on a meat thermometer. Remove meat from the oven and allow to rest for 10 to 15 minutes before slicing. Serve with Membrillo Marmalade.

Wine Suggestion

Argentine Malbec, e.g. 1996 Malbec, Catena "ALTA", Lunlunta-Mendoza, Argentina

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