Pork Leg with Cherry Sauce
Prepare the grill, because this recipe for pork leg with cherry sauce is perfect for an outdoor meal. To prepare the accompanying sauce, you will need cherry jam, a little orange juice, cinnamon and ground cloves, port wine, and of course, fresh cherries. This recipe could work very well for a different Christmas dinner on the grill.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
20
Servings
- 1 pork leg, approximately 3 kg, boneless and skinless
- 950 milliliters orange juice
- 90 grams unsalted butter
- garlic salt
- 1/2 cups chicken bullion, low sodium for the sauce
- 40 grams cherry jam, for the sauce
- 50 milliliters orange juice, for the sauce
- 30 milliliters lemon juice
- 1/4 tablespoons lemon zest
- 1/4 teaspoons cinnamon powder
- 1 pinch clove powder
- 60 milliliters port wine, Ruby
- 1 teaspoon cornstarch
- 30 grams orange jam
- 1 tablespoon ketchup
- 1 pinch cayenne pepper
- 250 grams pitted cherry, fresh, halved
- salt
- ground black pepper, thick
Preparation
45 mins
4h 30 mins
Low
- To marinate the leg, strain the 950 ml of orange juice and season to taste with salt and pepper. Using a syringe, inject the leg with this mixture, place it on two large Weber drip trays, and let it marinate overnight in the refrigerator. The next day, remove the leg from the tray and dry it very well with paper towels. Brush the leg with butter and sprinkle with garlic salt and black pepper to taste. Return the leg to the tray without any liquids.
- Preheat your grill to low indirect heat (250 °F-350 °F or 121 °C-175 °C).
- To prepare the sauce, blend all the ingredients until you achieve a smooth mixture. Place the sauce in a pot over medium heat for 10 to 15 minutes, or until it has a slightly thick consistency. Stir constantly to prevent it from sticking. Set aside.
- Transfer the tray with the leg to your grill over low indirect heat for 2 to 3 hours. After that time, cover the tray with aluminum foil and cook for another 2 to 3 hours. During that time, every 30 minutes, open the aluminum foil and brush the piece with the juices it releases. In the last hour of cooking the leg, remove the aluminum foil and brush with the sauce every 10 or 15 minutes to caramelize.
- Remove the leg from the grill and let it rest for 20 minutes. Collect the juices from the leg and strain them, let the juice rest for 5 minutes until the fat separates, remove the fat and discard it. Place the remaining juices in a pot over high heat and let reduce for 10 to 15 minutes. Set aside.
- To serve, slice the leg and serve with the reduced juices and the remaining sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by