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Recipe of Christmas Leg to the Plum

Christmas Leg to the Plum

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Surprise your guests with a delicious sweet and sour dish ideal for this Christmas season.


15 portions
  • 5 kilos pork leg, boned
  • 1 package prune, boned
  • 4 cloves garlic
  • 1/4 cups wine vinegar
  • 2 tablespoons chicken bouillon
  • 1 liter Cola drink
  • branches aromatic herb
  • 3 carrots
  • 1/4 jars cherries in syrup
  • 1 stick butter
  • 1 teaspoon salt
  • 2 pinches black pepper
  • 3 cloves


Rinse the leg. Meanwhile soak the prune (approximately 16 pieces) in a bowl with three glasses of hot water until they soften.
Grease the pavera with butter. Season the clean leg with a little salt and pepper and 3 cloves. Then place the piece in the pavera.
Once the prune is ready, pour half of the contents with everything and water in the blender. Add a clove of garlic and a tablespoon of broth. Add a glass and a half of Coca Cola. Add a tablespoon and a half of wine vinegar. Grind approximately 30 seconds to a thick consistency. Pour this portion to the leg.
Repeat step 3 with the remaining ingredients. Pour this second portion onto the leg almost covering it completely.
Place herbs of smell at the discretion of each cook.
Split the carrots in half (lengthwise) and place on the sides of the leg. Cover the cake and let it marinate all night. (approx 10 hrs)
Bake 180 to 200 ° C for approximately 2 to 3 hours until the meat reaches the desired cooking point.
Remember to decorate with cherries in syrup.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Lupita Nava
27/12/2017 09:32:56
Excelente, exquisita
Rosy Cejas
31/12/2014 04:10:04
Muy Bn Pero Solamente Falta Un Video :)

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