pierna mechada mexican roast pork leg

Home

Recipes

Pork

Pierna mechada Mexican roast pork leg

This flavour-packed Mexican roast pork leg with adobo is enjoyed at Christmas, says chef Adriana Cavita. Here, she shares her recipe.

2.5kg pork leg, skinless and bone-in

12 black peppercorns

3 tbsp sea salt

6 garlic cloves, roughly chopped

175ml orange juice

175ml white wine

25g toasted almonds

10 pitted prunes, halved

3 streaky bacon rashers, cut into 2cm slices

Thyme sprigs to decorate (optional)

6 guajillo chillies, deseeded (see Know-how)

1 ancho chilli, deseeded

4 morita chillies, deseeded

4 garlic cloves

2 tbsp sea salt

Pinch cumin seeds

1 tbsp Mexican oregano (sold dried – see Know-how)

6 allspice berries

2 pinches dried thyme

2 tbsp cider vinegar

2 bay leaves

1 tbsp dark brown sugar

Ingredients

Ingredients