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Basque Roast Leg Of Pork

abm, basque, pork, spanish

12 lb leg of fresh pork, skin
1 removed
4 cloves of garlic, crushed
1 tablespoon salt
12 peppercorns, crushed
8 allspice berries, crushed
8 juniper berries, crushed
1 tablespoon fresh thyme leaves
1 bay leaf, crushed
2 3 inch strips orange zest
1 large onion, quartered
1 red wine
1 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

Yield: 1 servings

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