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Angelica

Angelica Aimee
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Recipe

Pork Leg Pulque

40 mins
Low
2
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Saucer with spicy flavor, aromatic and accompanied by a garnish of fruits. It is a juicy pork leg with a delicious flavor that no one can resist.
Learn more about Angelica Aimee

Ingredients

4 portions
  • 1 kilo leg
  • 10 grams black pepper, of colors
  • to taste salt
  • 1 liter pulque
  • 1 tablespoon lard

Preparation

MARINADA DE LA CARNE: In a casserole place the meat smeared with pepper and ground salt, let stand one night. Remember that the pepper is ground with salt.
To seal the meat remove it from the casserole of the marinade, drain, let dry a little and seal in a hot pan with a little butter.
Well sealed add the pulque and lid, (remember to add the juice of the marinade) Let cook over medium heat 20 minutes and lower the heat, let it reduce by half, always covered the casserole; from time to time it turns the meat so that it has better cooking. To know when it is ready click the meat and clear liquid will come out, this is the point.
Turn off and let it rest for a while. Remove the meat and slice.
Sauté with the broth, accompany with seasonal fruit salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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