Roasted Fresh Pork Leg With Guava Mustard Sauce

Name: Roasted Fresh Pork Leg With Guava Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds fresh leg of pork; 2 plantain leaves or blanched beet or cabbage leaves; 2 tablespoons salt; 3 tablespoons black pepper; 8 cloves garlic crushed; 3 teaspoons oregano; 2 teaspoons cumin optional; 1 lime zest from; 3 tablespoons olive oil; 1 cup guava marmalade; 1/2 cup dijon mustard; 1 cup liquid from roasted pork if less than 1 cup of liquid from pork, add water or red wine; 1/4 cup cilantro or parsley, finely chopped

Servings: persons

7 pounds fresh leg of pork
2 plantain leaves or blanched beet or cabbage leaves
2 tablespoons salt
3 tablespoons black pepper
8 cloves garlic crushed
3 teaspoons oregano
2 teaspoons cumin optional
1 lime zest from
3 tablespoons olive oil
1 cup guava marmalade
1/2 cup dijon mustard
1 cup liquid from roasted pork if less than 1 cup of liquid from pork, add water or red wine
1/4 cup cilantro or parsley, finely chopped

1
["Preheat oven to 350 degrees F. With a knife, separate and remove the outer layer of fat (and skin if present) from the pork. Stir together dry adobe rub ingredients (salt, black pepper, crushed garlic, oregano, cumin, lime zest, olive oil) and spread over the surface of the pork. Wrap generously in plantain leaves. (The plantain leaves will help maintain the pork's moisture.) Cover with aluminum foil; place on a rack in a roasting pan and then in the oven.", "Roast for 2 1/2-3 hours or until internal temperature of the pork is 145 degrees F. Remove from the oven; do not remove foil and allow pork to sit for 10 minutes before slicing.", "Meanwhile, cut a small piece from the foil and plantain leaf to allow about 1 cup of the meat juices to drain out onto the roasting pan. Save the juices to mix with the ingredients for the sauce (instructions follow). Prepare the sauce while allowing the pork to sit. Slice for serving.", "Sauce directions:
2
In a heavy skillet, mix the marmalade, mustard and pork liquid. Heat until sauce begins to boil, then reduce to low while stirring frequently. Add water or red wine if sauce becomes too thick. Stir in cilantro. Serve with roasted pork.", "Variation: If using guava jelly instead of marmalade, note that the sauce will be lighter and thinner and have a slightly different texture. If using guava paste, more liquid may be needed."]

2228

kcal

Calories

133

Fat

Carbs

234

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7 pounds fresh leg of pork, 2 plantain leaves or blanched beet or cabbage leaves, 2 tablespoons salt, 3 tablespoons black pepper, and more.

Yes, Roasted Fresh Pork Leg With Guava Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!