Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
|
|
pierna mechada?
What is it? beef, ham, pork loin? I can find recipes for it in spanish but not the translation
|
|
|
Gypsy Jan
Ultra Nomad
Posts: 4275
Registered: 1-27-2004
Member Is Offline
Mood: Depends on which way the wind is blowing
|
|
Englsh/Spanish recipe
(There are many others in Spanish.)
http://eltesorito.blogspot.mx/
Here's another from Mexconnect that is mostly, completely in Spanish:
http://www.mexconnect.com/articles/2496-pierna-al-horno
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
|
|
|
durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
Member Is Offline
Mood: thriving in Baja
|
|
| Quote: | Originally posted by Lindalou
What is it? beef, ham, pork loin? I can find recipes for it in spanish but not the translation |
Ingredients:
1 Leg of pork of about 12 pounds, skin removed.
15 seedless prunes cut in half
2 cups of sparkling apple cider with some alcohol content or 2 cups of white wine
1/2 cup of blanched peeled almonds
6 large garlic cloves
1 1/2 cup of pineapple juice
1/2 of a large white onion chopped
2 tablespoons of lard or butter
1 teaspoon of salt
1/4 teaspoon of black pepper
1 Turkey size oven bag
3 rings of canned pineapple drained for decoration
3 canned cherries drained
2 Tablespoons of light brown sugar
Instructions:
In your blander place the garlic, chopped onion, salt and pepper with 1 cup of the wine or cider. Blend until it forms a paste and set aside. Using a
sharp paring knife make incisions on the meat. Introduce almonds and prunes inside the incisions you made to the meat.
With the help of a kitchen syringe inject the meat (in 4 or 5 points) with 1/4 cup of the wine. Spread the 2 tablespoons of lard on the meat.
Place the pork leg inside the oven bag and then in a large baking pan. Mix the pineapple juice with the paste you prepare in the blender and cover the
meat. (Note: The recipe says to marinate the meat for at least 6 hours before baking, I skip this step since the meat will be tender, flavorful and
juicy using the oven bag )
Bake in a prehated oven at 350 for 3 hours. After this time open the bag being careful when opening to avoid a steam burn. Place the pineapple rings
and cherries, sprinkle the brown sugar over the meat. Return to the oven and keep cooking for 1/2 hour more basting the meat with its own juices until
it is golden brown. With the juices left in the pan you can prepare a gravy to go alone with your mash potatoes.
Bob Durrell
|
|
|
Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
|
|
So it's pork? I bought one in Walmarts thinking it might be a ham. Well, thanks for the recipe... OH, I also got a ham that I knew was a ham so I'm
covered.
|
|
|
durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
Member Is Offline
Mood: thriving in Baja
|
|
| Quote: | Originally posted by Lindalou
So it's pork? I bought one in Walmarts thinking it might be a ham. Well, thanks for the recipe... OH, I also got a ham that I knew was a ham so I'm
covered. |
If you cook it save a serving for me.
Bob Durrell
|
|
|
Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
|
|
| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by Lindalou
So it's pork? I bought one in Walmarts thinking it might be a ham. Well, thanks for the recipe... OH, I also got a ham that I knew was a ham so I'm
covered. |
If you cook it save a serving for me. |
Maybe I'll just bring it to your house and you can save a serving for
me. I'd probably ruin it. You could probably cook it on the grill. I could do that. Or it would probably be good smoked. It's got little pieces of
what looks like walnuts stuffed into it.
|
|
|
Lindalou
Senior Nomad
Posts: 623
Registered: 1-12-2004
Location: Punta Banda Baja
Member Is Offline
|
|
Looked around and finally found this link from another BB. This is my roast, only mine is cut in half (weighs about 3.5 lbs) and already stuffed with
all the goodies. I am a lucky girl. Sure hope the copy and paste link works if it doesn't I have no Idea what to do.
http://allrecipes.com.mx/receta/3283/pierna-de-cerdo-mechada...
|
|
|
durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
Member Is Offline
Mood: thriving in Baja
|
|
| Quote: | Originally posted by Lindalou
Looked around and finally found this link from another BB. This is my roast, only mine is cut in half (weighs about 3.5 lbs) and already stuffed with
all the goodies. I am a lucky girl. Sure hope the copy and paste link works if it doesn't I have no Idea what to do.
http://allrecipes.com.mx/receta/3283/pierna-de-cerdo-mechada... |
Good job. Link worked fine.
Bob Durrell
|
|
|
BajaBlanca
Select Nomad
Posts: 13196
Registered: 10-28-2008
Location: La Bocana, BCS
Member Is Offline
|
|
wow! that pork looks so delicious !
|
|
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
