Pork Leg in Pulque
A dish with a spicy and aromatic flavor, accompanied by a garnish of fruits. It results in a juicy pork leg with a delicious flavor that no one can resist.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 kilo leg
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- 1 liter pulque
- 1 tablespoon lard
Preparation
40 mins
0 mins
Low
- MEAT MARINADE: In a small pot, place the meat coated with ground pepper and salt, let it rest overnight. Remember that the pepper is ground with salt.
- To seal the meat, remove it from the marinade pot, drain, let it dry a bit, and seal it in a hot skillet with a bit of lard.
- Once well-sealed, add the pulque and cover (remember to add the marinade juice). Cook over medium heat for 20 minutes, then reduce the heat and let it reduce by half, always keeping the pot covered; occasionally turn the meat for better cooking. To know when it's ready, poke the meat and clear liquid should come out; this is the point.
- Turn off the heat and let it rest for a while. Take out the meat and slice it.
- Serve with the broth, accompanied by a seasonal fruit salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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