This recipe accompanies the recipe for Miso Pork Lechon Ramen
Recipe courtesy of Chef Beni Velazquez
10 lbs. pork leg, boneless with pork fat
1 ea. Spanish onion, diced
15 ea. garlic, smashed
4 sprigs thyme, fresh whole
4 sprigs rosemary, fresh whole
3 T. Sea salt
1 T. Black pepper whole
2 oz. finger, fresh chopped
3 c. orange juice
1 c. lemon juice
½ c. lime juice
Water to cover the pork
Place pork in a bowl or pan and add the marinade adding only as much water that is needed to cover the pork. Place in the cooler or walk-in overnight.
To cook: Preheat the oven at 250°F. Now, remove the marinated pork and place in a cooking pan, pork fat up, with about two inches of the marinade along with the herbs and spices; then cover the pork and place in the preheated oven for 3 hours. Uncover and raise the oven to 350°F and cook the pork to slightly crisp the pork fat. About 30 minutes.
Allow pork to cool to room temperature and remove the pork fat to serve with soup before slicing for soup. Cut into 3-ounce portions.