PERNIL DE COCHINO CERDO HORNEADO PARA NAVIDAD receta Venezolana, muy delicioso

Roast pork leg is a typical Christmas dish that can be seen on Venezuelan tables throughout the year at any celebration, but it's a must at Christmas, especially on Christmas Eve and New Year's Day. Accompanied by ham bread, hallacas (a type of tamale), and chicken salad (Russian salad with chicken), it doesn't get any better. Ingredients: 1 pork leg (4 kg) 2 large onions (400 g) 1 head of garlic (approximately 12 cloves) 1 cup of oil (250 ml) 4 tablespoons Worcestershire sauce 5 teaspoons of salt (60 g) 1 teaspoon of ground black pepper 1 cup of red wine (250 ml) 3 teaspoons of dried oregano 2 teaspoons of dried thyme leaves or 1 or 2 sprigs of fresh thyme 3 bay leaves 1 cup of orange juice (250 ml) 1 sliced ​​carrot (100 g) 1 piece of leek (100 g) (optional) Juice of 2 lemons to rub on the pork leg before stuffing and set aside to marinate. 1 carrot, diced for the stuffing Stuffed olives, raisins, and capers to taste for stuffing the pork leg Sliced ​​pineapple and cherries to decorate the pork leg (this ingredient is optional) PREPARATION: Prepare a marinade by blending the chopped onion, garlic, oil, Worcestershire sauce, salt, pepper, wine, oregano, bay leaf, and orange juice. Remove excess fat from the pork leg and rub it with lemon juice. Wash it under running water and dry it with a cloth. With a sharp knife, make several deep holes in the pork leg and, if desired, insert olives, raisins, capers, and diced carrots. Make several holes in the pork leg. Find a large, strong, leak-proof plastic bag that will hold the pork leg and the sauce you prepared earlier. Place the pork leg in the bag, add the sauce, and tie it tightly to prevent leaks. Put the bag with the pork leg and sauce in a container and let it marinate in the refrigerator. If you're in a hurry, the pork leg will absorb the flavor in about 4 hours, but if you don't need it urgently, you can leave it in the refrigerator for 8 to 12 or even 24 hours. When baking, preheat the oven to 200°C (390°F). Place the pork leg in a baking dish with all the marinade it was soaking in, cover the dish with aluminum foil, put it in the oven, and bake until the meat begins to pull away from the bone, about 4 hours (1 hour per kilogram of pork leg weight; since this one weighs 4 kilos, it will bake for 4 hours). Half an hour before the end of the baking time, uncover the pork leg and continue baking, basting it with its juices occasionally and turning it over to brown evenly during that final half hour. Remove the baking dish from the oven, take the pork leg out, and set it aside. Remove all the remaining juices from the baking dish and scrape any bits stuck to the bottom and sides. Place the juices in a blender and blend. Bring it to a boil again briefly, and if it seems too thin, you can add a teaspoon of flour or cornstarch. Let it boil again, then remove from the heat. Serve it hot alongside the pork leg, sliced ​​and topped with sauce. *The pork leg should rest briefly before slicing. Enjoy! ------------------------------------------------------------------------------- Deck the Halls (Instrumental) Jingle Punks Holiday | Inspirational