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Pierna Adobada Con Ron

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Pierna Adobada Con Ron
    Posted: 29 December 2012 at 03:11
Firstly, Good Morning Ladies and Gentlemen,
 
This LEG OF PORK WITH RUM ( RON IN SPANISH ) Wink; IS A WONDERFUL ROAST FROM THE LEGACY OF FLAVORS, BY AUTHORESS CHEF & CATERER SUSANNA PALAZUELOS, IN ACAPULCO, MEXICO, A CLIENT AND FRIEND OF MINE.
 
Here is Susanna´s wonderful roast leg of pork with Rum recipe.
 
pierna adobada con Ron / roast marinated adobe leg of pork in Rum
 
Pork leg marinated in adobe arrived to Mexico with the Spaniards and thus, here is the colonial merger ...
 
4 1/2 KILOS OF ROAST LEG OF PORK
250 ML. RUM OF CHOICE ( WE USE VENEZUELAN OR CUBAN GOLD OR DOMINICAN REPUBLIC )
7 red ripe tomatoes
2 tblsps. sugar
1 litre of fresh squeezed orange juice of choice ( Sevilla oranges can be employed or Naranja Agría )
Kosher salt 2 tsps.
18 cloves garlic
10 mashed peppercorns ( green, rose, white and black )
6 oranges sliced ( can use Tangerines of choice )
4 red onions or yellow, white and red onions or shallots or spring onion called Cebolletas chopped thickly
6 bay leaves
5 sprigs thyme or 1 tblsp. dry
6 cups freshly squeezed orange juice ( 1.5 litres )
10 chipotle or guajillo chilie peppers ( or your choice )
2 cups water ( 500 ml. ) / or chicken broth if you prefer or veal broth
 
*** Note: one can marinate this overnight if you wish in Rum, fresh squeezed orange juice, red onion, spring onion or shallots, yellow and white onion, thyme, sugar, peppercorns, kosher salt, garlic & bay leaf etcetra ( ingredients above).
 
1) preheat oven to 250 degrees centigrade
2) devein and wash chilies and cover the chilies with boiling water and let steep 10 mins. covered
3) remove the chilies & reserve 
4) roast the tomatoes in oven until soft; do not peel
5) place the sugar, orange juice, salt, garlic & peppercorns in a blender or food processor
6) Convert ( number 5) into a coarse Purée or Pesto
7) take the pesto and brush on the leg of pork roast and place orange or tangerine slices with sliced onion around the roast. Then sprinkle the herbs, salt and pepper ground with the rest of the orange juice with 250 Ml. of Rum, on the bed of roasting pan
8) cover with aluminum foil and roast in oven until tender ( 3 hrs. or so )
9) After 1 hour, baste and recover
10) Suggest:  each 1/2 hour, baste
11) Now after 2 hrs.; raise oven temperature to 350 degrees centig. and uncover the roast
12) Place some pan juices and put in a sauce pot; and create a reduction gravy from the pan juices  
13) Susanna told me: this roast takes between 3 and 4 hrs. of oven time
 
 
 
 
  
From:  A LEGACY OF FLAVORS ( www.amazon.com or www.susannapalazuelos.com )
Authoress: SUSANNA PALAZUELOS
Photo Courtesy: IGNACIO URQUIZA
 
PHOTO: SUSANNA PALAZUELOS AND HER SON RESTAURATEUR EDUARDO
IN ACAPULCO, MEXICO.
 
 
 
*** SERVE WITH:  Corn or Wheat tortillas hot from oven; a lovely Pinot Noir or Sparkling Rosé from California, or Chile or Argentina & / or a 100% Malbec from Mendoza, Argentina.
 
ENJOY,
Margi.  
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Rockydog View Drop Down
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Joined: 22 March 2010
Location: Wisconsin
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rockydog Quote  Post ReplyReply Direct Link To This Post Posted: 23 July 2016 at 15:58
Margi, I actually printed this recipe back when you first posted it. I came across it in by recipe box and was reviewing it to gather the ingredients.  I see in step 4 that the tomatoes need to be roasted but I see no mention of where they are used in the recipe? I'm assuming that they are used to make the pesto? HELP!  RD
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