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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Preheat the oven to 350 degrees F. | 3. 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. | 4. 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. | 5. 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). | 6. Let the roast stand for 10 minutes before carving. | 7. 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham	1			-	-	-	-
garlic	1		peeled minced	4.47	0.9918	0.1908	0.015
salt	1	tablespoon		-	-	-	-
oregano	1 1/2	1/2	dried	3.975	1.0338	0.135	0.0642
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
bay leaf powder	1/4	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lime juice	1	cup	sour	60.5	20.3764	1.0164	0.1694
sherry	1/4	cup		-	-	-	-
onion	2		sliced	120.0	28.02	3.3	0.3

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.