Juicy Baked Pork Leg Recipe

Ingredients to make Juicy Baked Pork Leg:

The first step to make the baked pork ham recipe is to prepare the ingredients. The weight of the pork leg depends on the number of diners you have.

Trick: if you don’t have panel or piloncillo you can replace them with honey.

Prepare the meat for roasting in the oven. To do this, remove the excess fat contained in the pig’s foot.
Since the piece that we buy does not contain bone, we are going to tie it with a string or kitchen thread to give it shape during cooking. If this is your case, try to bridle as hard as possible so that the meat takes shape and the juicy baked pork leg does not fall apart.

Tip: if your cut contains bone there is no need to bridle.

To make the baked boneless pork leg marinade, grind the seedless peppers, the white onion and a beer in a food processor. It processes the ingredients very well.

Trick: you can also use a chopper or electric mixer.

Add the leek onion and process If you want, you can add a little more beer to make it easier to process all the ingredients.
In a mold or container, place the pork leg, cover it with the marinade and add the rest of the beers.
Tip: if you want to use another type of liquor or alcohol to marinate the pork, you can do it, but the beer gives an exquisite flavor to the baked pork leg.

Add the mustard, a little garlic paste and the black sauce (magi or English) on top of the pork leg and spread well.
Now add the bay leaves and thyme. What do you think of this baked leg?
Cover the mold or container and leave the pork leg marinating for at least 24 or 48 hours in the fridge or refrigerator. This way, the marinade will penetrate the meat better. On the other hand, the day of preparation, bring a pan to medium heat and add a teaspoon of sunflower oil.

Seal the marinated pork leg. To do this, cook it until the entire surface of the meat is browned. Add salt before sealing and, if your piece of pork is very large, you can skip this step.

Trick: remember that we seal it so that when we finish cooking the simple oven-baked pork leg we get juicy roast meat on the inside.

Once the pork leg is sealed, place it in a refractory pan, dish or heat-resistant tray.

Bathe the meat again with the marinade.
Cover with aluminum foil so that the pork is not dry and preheat the oven to 250ºC.
Once hot, place the pork leg in the oven and cook for as long as necessary. The calculation is that for each pound of meat the time in the oven is between 15 and 20 minutes. This boneless pork leg is 6 pounds, so it will be in the oven for about 90 minutes.

Tip: cooking time will vary depending on your oven as well.
Once the necessary time has elapsed, carefully remove the aluminum foil and grate the panela or piloncillo on top. This will give the baked pork leg a characteristic golden color and shine, but if you don’t have it, you can use honey.
Next, take the pork leg back to the oven for approximately 10-15 more minutes, or until it is finished browning.

Remove the string with which you bridled the meat. If you want, you can make a sauce with the liquid left over from the marinade, simply by passing it through the strainer and discarding the remains.