Arts and Entertainment your connection to The Boston Globe

Roast leg of pork

Serves 20

7-10 pound fresh leg of pork, also called ''fresh ham" (not cured or smoked)
1 cup distilled white vinegar
2 teaspoons salt
1 teaspoon ground black pepper
2 onions, finely chopped
20 cloves garlic, finely chopped
1 cup orange juice
1 to 2 tablespoons Goya adobo all-purpose seasoning
2 tablespoons soy sauce
1 teaspoon hot sauce
1. Rinse the pork in vinegar and pat dry.

2. With a sharp knife, score the fat, making deep incisions all over. Set the meat in a heatproof casserole large enough to hold it.

3. In a bowl, combine the salt, pepper, onion, garlic, orange juice, adobo seasoning, soy sauce, and hot sauce.

4. Spread the pork with the marinade, cover with foil, and refrigerate for at least 2 hours, turning the meat over after 1 hour.

5. Set the oven at 350 degrees. Have on hand a roasting pan larger than the casserole. Wrap the casserole holding the pork leg loosely in foil, leaving a large hole for steam to escape from the top. Set the casserole in the roasting pan. Fill the roasting pan about halfway with hot water.

6. Roast the pork, turning it every half hour, and basting with the juices around it, for 30 minutes per pound (about 3 1/2 to 5 hours) or until a meat thermometer inserted into the thickest part of the pork registers 140 to 170 degrees.

7. Turn the oven temperature up to 400 degrees. Carefully remove the foil from the pan. Continue roasting the meat for 20 minutes, turning once, or until the skin turns a deep mahogany.

8. Let the meat rest for 10 to 20 minutes before carving into slices.

Adapted from Eddie Tapiero

Today (free)
Yesterday (free)
Past 30 days
Last 12 months
 Advanced search / Historic Archives