Christmas: learn how to prepare glazed pig with pineapple in the pot

Delicious and perfect for Christmas and/or New Year. The best thing is that it prepared itself almost alone and the pot. No matter how you look at it, you can’t miss this recipe.

Ingredients:

• 1 boneless pork leg in maya (approximately 1k)
• 2 cups boxed pineapple juice
• 1 cup of pineapple nectar to juice
• 2 or 3 cups pork stock
• 5 cloves of garlic
• 2 medium white onions
• 2 tablespoons silao
• 10 units of cloves approximately
• 2 sprigs of rosemary
• 3 bay leaves
• 2 tablespoons apple cider vinegar
• 3 tablespoons of panela or brown sugar
• 4 tablespoons vegetable oil
• 1 tablespoon butter
• Salt
• Black pepper

Preparation:

Season the pork leg with salt and pepper and seal it in vegetable oil on all sides. Accompanied by rustically cut onions, whole garlic cloves, rosemary branches and bay leaves.

Then add the stock, the pineapple juice, the silao, the vinegar, the cloves and increase the heat until it comes to a boil. Then cook over medium heat for approximately 1.5 to 2 hours.

Check and add a mix of pineapple nectar with panela when it dries and turning every 30 minutes.

If required, you can add more background or water.

Finally, remove the glazed leg and strain the sauce. Place it in a pot and heat it, then whip it with the butter off the heat. Serve in a separate sauce boat.

To serve glaze with this gastric: place 1 cup of apple cider vinegar and 1/2 cup of panela in a pan. Cook for a few minutes until it takes on a loose honey texture. Then pour 1/4 cup of pineapple juice and outside, a teaspoon of butter.

To accompany when serving: seal the pineapple slices in the juice with the guindons in butter and a little vegetable oil. Serve to accompany the pork along with a branch of rosemary and mini plums.

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Happy Holidays!

Colette Olaechea