Monday, February 11, 2008

Pata Jamon de Immaculada

The Chinese New Year flavor continues on in my home. This was another reinvented recipe I have tried this evening. It's a cross between homemade ham and patatim churned into one. It turned out to be super delicious! Try my recipe:

The rub mixture:
1 leg of pork
about 1 tablespoon rock salt
1 teaspoon of ginisa flavor mix
1 small head red onion, chopped
8 cloves garlic, chopped
a dash of freshly cracked pepper

The marinade:
1 sprite, 8 oz.
4 tablespoons of brown sugar (or more to add to your taste)
1/8 cup of hickory barbeque sauce
1/8 cup of soy sauce
a heaping tablespoon of balsamic vinegar
a heaping tablespoon of garlic - flavored maggi savor

Rub the ingredients above unto the leg of pork and let it sit for an hour. Place the leg of pork in a bowl or pyrex large dish (or a marinating container) along with the marinade mixture. Marinate overnight and refrigerate (do not freeze), turning the other side after 12 hours. It is best to prepare the leg after lunch and turn the other side before bedtime.

In a large iron pan with lid, boil the leg of pork, along with the marinade mixture with the fat side down for an hour in very low heat. Turn the leg of pork after one hour. Make sure that the marinade mixture has not fully evaporated. Add in a few tablespoons of water in case the sauce becomes too thick.

Continue the cooking for another hour or so. Test for tenderness and taste and correct the seasoning if needed.

Serve in a serving platter and garnish with fresh oregano leaves and chopped chives.


No comments: