The leg in cider is a typical preparation of the Christmas holidays, it is an oven pernile, bathed and injected with cider to give a unique flavor to the meat. Keep reading the step by step of this recipe and discover the secrets to prepare a juicy and tender pork leg.
| 🚻 6 Diners | 🕘 24h | 🍵 Main | 🤯 Disturbance Prefactory |
| Ingredients to make leg in cider: |
| 1 Pork leg unit (6kg.) 15 plum units passes ½ bottle of cider ½ cup of almonds 6 garlic cloves 1 can of pineapple juice 1 onion unit 2 tablespoons of butter butter 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make leg in cider:
1. Wash your leg well and sequel it. Then, make small cuts with the tip of a knife or with a fork, this is done so that the cider juice among the best in the leg and is more gladly.
2. apart, liquefy garlic, onion, pepper and salt with a cup of cider. Bathe with this sauce your leg, trying to enter the holes made previously. Let it rest for at least 6 hours.
3. The day of preparation begins to soak almonds in hot water to peel them. Also slightly boil the plums in 1/2 cup of water and get them out.
4. Use a knife and make incisions for all the meat to introduce plums and almonds into them. With a syringe injects the leg, in four or five points, with 1/4 cup of cider.
5. Spread all meat with 2 tablespoons of butter and bake over medium heat, about 190-200ºC. Place the leg on a slightly greased tray and covered with aluminum foil.
6. with the juice in which it macerated it and a can of pineapple juice, bathes the preparation from time to time. It will take about 6 hours to cook over medium heat, the calculation is one hour per kilo of meat.
7. serves the pork leg to the cider and enjoy as a family of this great Christmas dish. You can accompany with the typical American COL salad or a piece of Venezuelan ham bread, also typical of Christmas.
