Roast Leg Of Pork Recipe
Ingredients
| About 7-pound bone-in shank end leg of pork | ||
| Orange | 1/2 Large, cut into pieces | |
| Lime | 1/2 Large, cut into pieces | |
| Garlic | 1 Clove (5gm), quartered | |
| Salad oil | 3 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| 1/4 teaspoon each rubbed sage and thyme leaves | ||
Directions
With a sharp knife, cut off and discard leathery skin from pork.
Score fat by making diagonal cuts at 1/2 to 3/4-inch intervals through fat just to, but not into, flesh.
Place meat in a deep, close-fitting container.
In a blender or food processor, combine orange, lime, garlic, oil, vinegar, sage, and thyme; whirl until well blended.
Spread orange mixture over meat; cover and refrigerate until next day.
Place pork on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part of meat, without touching bone.
Roast, uncovered, in a 325° oven for about 4 hours or until thermometer registers 170°.
Score fat by making diagonal cuts at 1/2 to 3/4-inch intervals through fat just to, but not into, flesh.
Place meat in a deep, close-fitting container.
In a blender or food processor, combine orange, lime, garlic, oil, vinegar, sage, and thyme; whirl until well blended.
Spread orange mixture over meat; cover and refrigerate until next day.
Place pork on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part of meat, without touching bone.
Roast, uncovered, in a 325° oven for about 4 hours or until thermometer registers 170°.
Chef
