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Leg of Pork with Cracklings

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Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.

Source: Martha Stewart Living, October 2008
Servings

Ingredients

Directions

Cook's Notes

Skin-on leg of pork is not difficult to procure but does need to be ordered ahead of time. To save time, mince garlic in a food processor. One hour may seem like a long time for meat to rest, but because of its size, the pork will still be hot when carved.

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  • StaciaMarselos
    21 APR, 2011
    One more thing...be sure to make gravy from the drippings...that's the best part.
    Reply
  • StaciaMarselos
    21 APR, 2011
    This was a HUGE hit for Christmas dinner. I had a 20-pounder for 10 people, and it was amazing. Everyone was crowding around as we sliced it to see what it looked like. It's definitely a crowd-pleaser. The taste of the garlic and lemon is to-die-for. This is A LOT of garlic - it's worth it, but it did take my dad about 30 minutes just to do the garlic. To save time, we used a garlic press. I did the lemon zest in about 15-20 minutes. It's a bit time consuming, but you'll love it.
    Reply
  • jackcolby
    5 JAN, 2011
    I just bought one at the Treasure Island on Broadway in Chicago. Just ask the butcher to order you one. It was there the next day.
    Reply
  • chikde
    25 DEC, 2010
    Wanted to make this but discovered the skin on pork leg is not available in Wisconsin. No one in the state is set up or licensed to remove the hair by scalding so they are just skinned and smoked as hams. Not enough demand for anybody to be interested in doing this speciallty cut. Too bad, sounds good. Is there anybody in northern Illinois that providse this cut?
    Reply

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