Title: Basque Roast Leg of Pork
Categories: Spanish Basque Pork
Yield: 1 Servings
| 12 | lb | Leg of fresh pork, skin |
| | | Removed |
| 4 | | Cloves of garlic, crushed |
| 1 | tb | Salt |
| 12 | | Peppercorns, crushed |
| 8 | | Allspice berries, crushed |
| 8 | | Juniper berries, crushed |
| 1 | tb | Fresh thyme leaves |
| 1 | | Bay leaf, crushed |
| 2 | | 3 inch strips orange zest |
| 1 | lg | Onion, quartered |
| | | Red Wine |
| | | Olive oil |
Combine garlic, salt, peppercorns, allspice, juniper, thyme, and bay. Rub
leg with mixture and place in deep roasting pan. Add onion and zest. Cover
roast with warm red wine. Let marinate 5-6 days refrigerated, turning 2-3
times a day. Remove roast from marinade and dry well. Rub with olive oil.
Place roast in a clean roasting pan.Roast at F 300 allowing 25 minutes per
pound. Baste every 30 minutes with heated marinade. Transfer to a hot
platter, strain juices in pan, and remove excess fat. Strain any remaining
marinade and add to pan juices. Cook juices down to 2 cups. Serve with
roast. From: Inge Fronda Date: 17 Oct 96 International Cooking Ä