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Sweet And Sour Membrillo Roast Leg Of ..

Provided by Andrew DiCataldo, Patria, New York

Adapted by StarChefs.com

  • Saved by 5 people
  • Prep: 24 hr.
  • Cook: 3 hr.
  • Ready in:
  • Serves:

Ingredients

  • Roast Leg of Pork
  • 1 boneless pork leg, trimmed of silver skin and excess fat
  • 4 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 6 clove garlic, finely chopped
  • 6 bay leaves
  • 2 tablespoon dried oregano
  • 3 sprig 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 jalapeño, 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
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Cooking Instructions

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, jalapeño 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 350F. 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 155-160F on a meat thermometer. Remove meat from the oven and allow to rest for 10 to 15 minutes before slicing. Serve with Membrillo Marmalade

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Recipe Location

This recipe has been added to the following public cookbooks:
patricks appetizer cookbook

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