Culinary Mexico by Daniel Hoyer

Author:Daniel Hoyer
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2011-03-24T16:00:00+00:00

Carefully pierce the surface of the pork leg (both the fat side and the meaty side) with a paring knife or the tip of a sharp chef’s knife about 2 inches deep or to the bone. Reinsert the knife in the same place at a 90-degree angle to the first cut to create a cross-shaped incision. Repeat this at random intervals of about 3 to 4 inches apart; about 20 or so total cross-shaped cuts will suffice.

Rub the chile paste over the surface of the pork leg, pressing some into each incision.

Seal in a plastic bag or in a nonreactive pan and cover. Refrigerate at least 6 hours or overnight.

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