Havana Festival Roast Leg of Pork
Cubans love fresh roast leg of pork, and often serve it for holidays. This preparation features favorite flavors from the Caribbean which enhance the aroma of the pork as it roasts. A fresh garnish of herbs and orange before serving adds a final touch. Serve with black beans and rice, orange and onion salad and corn muffins.
1 (6 to 7-pound) boneless half fresh leg of pork, netted or tied
3 tablespoons olive oil
3 garlic cloves, crushed
1/4 cup fresh lime juice
1/4 cup dark rum
2 tablespoons aromatic bitters
2 tablespoons ground cumin
2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons dried oregano, crushed
1/4 cup minced parsley
1/4 cup minced cilantro
2 tablespoons orange zest
- Preheat oven to 350°F (175°C)
- Place pork roast in shallow roasting pan.
- In medium bowl stir together garlic, lime juice, rum, bitters, cumin, salt, pepper and oregano; rub this mixture over all surfaces of pork.
- Roast for 2 1/2 to 3 hours, until internal temperature, measured with a meat thermometer, is 155°F (approximately 65°C).
- Remove from oven and let rest 15 to 20 minutes. In small bowl toss together parsley, cilantro and zest and garnish roast, slice to serve.
Makes 12 to 15 servings.
Tip: Leg of pork, or “fresh ham”, makes a beautiful presentation for festive occasions: A special family dinner, a holiday or “company’s coming” is a good excuse to call ahead and ask the butcher to prepare this roast for you. Have the butcher bone the leg, trim the outer fat and put the roast in a netting for a tidy presentation. Leftovers of a fresh leg of pork are always welcome for sandwiches and snacking.
Recipe and photograph provided courtesy of National Pork Board.