The pork offers a number of preparation on the grill you can start from the tenderloin, the ribs, chops, legs in order a number that can do what you want.
A piece of pork leg (it is the piece that is used for fillets). It is bought whole, without splitting and that it is cleaned of fat as much as possible (cleaned of). You can ask for the weight (I usually buy 4 Kg)
- Stuffing (you have to chop everything very often, in the chopper is great):
- Raisins without bone
- Olives without bone
- Capers
- Serrano ham
- Sauce
- 2 onions
- 2 Garlic
- 1/2 Olive oil
- 1 teaspoon of Oregano
- 1 sweet paprika
- Salt to taste)
- Orange juice (at least 6 oranges)
- Cloves
Preparation: Pork leg with orange
1- Clean the fat from the meat as much as possible. Make holes in the meat and fry it with the previously chopped filling.
2- Beat the ingredients of the sauce in the blender (it has to be quite thick) Put the pork once stuffed in a baking dish and cover with the sauce. Spread cloves on the pork (being careful not to overdo it, which is very strong in flavor). Cover the source with albal (better put chopsticks in the meat so that the albal is not stuck) and put in the refrigerator at least one night.
3- Uncover the meat and roast in a medium oven 2 or 3 hours (for a piece of 2-3 kg), spraying occasionally with orange juice. You have to pour a lot of juice, otherwise the broth is too short and too concentrated. To see if the meat is made it can be punctured with a long needle; if the needle comes out clean is that the center of the piece is made, if it comes out with juice and pinches of meat is that it is still raw
4- It can be served separately, the meat in a dish decorated with pineapple and cherries and the sauce is added later.
A piece of pork leg (it is the piece that is used for fillets). It is bought whole, without splitting and that it is cleaned of fat as much as possible (cleaned of). You can ask for the weight (I usually buy 4 Kg)
- Stuffing (you have to chop everything very often, in the chopper is great):
- Raisins without bone
- Olives without bone
- Capers
- Serrano ham
- Sauce
- 2 onions
- 2 Garlic
- 1/2 Olive oil
- 1 teaspoon of Oregano
- 1 sweet paprika
- Salt to taste)
- Orange juice (at least 6 oranges)
- Cloves
Preparation: Pork leg with orange
1- Clean the fat from the meat as much as possible. Make holes in the meat and fry it with the previously chopped filling.
2- Beat the ingredients of the sauce in the blender (it has to be quite thick) Put the pork once stuffed in a baking dish and cover with the sauce. Spread cloves on the pork (being careful not to overdo it, which is very strong in flavor). Cover the source with albal (better put chopsticks in the meat so that the albal is not stuck) and put in the refrigerator at least one night.
3- Uncover the meat and roast in a medium oven 2 or 3 hours (for a piece of 2-3 kg), spraying occasionally with orange juice. You have to pour a lot of juice, otherwise the broth is too short and too concentrated. To see if the meat is made it can be punctured with a long needle; if the needle comes out clean is that the center of the piece is made, if it comes out with juice and pinches of meat is that it is still raw
4- It can be served separately, the meat in a dish decorated with pineapple and cherries and the sauce is added later.
In this way we finish
In the style of Parrillada.blogspot.com
