Braised Leg of Pork

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Category : Meat

Recipe : Braised Leg of Pork

Makes 8 servings

This Mexican-style entree is delicious hot or cold.

4 large garlic cloves, crushed
1 tablespoon honey
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon anise seed, crushed
1/4 teaspoon cinnamon
Pinch ground cloves or allspice
One 1-pound 14-ounce boneless lean leg of pork, rolled and tied with kitchen
string
6 large or 12 small plum tomatoes
2 medium onions, unpeeled
4 large garlic cloves, unpeeled
1 cup low-sodium chicken broth
2 teaspoons pureed canned chipotles en adobo, or to taste
2 teaspoons unsweetened cocoa powder, dissolved in 2 table-spoons hot water

In small bowl, combine crushed garlic, honey, paprika, black pepper, anise seed,
cinnamon and cloves, mixing to form a paste; rub into pork on all sides. Place
pork into gallon-size sealable plastic bag; seal bag, squeezing out air.
Refrigerate pork 8-24 hours.
Preheat broiler. Line baking sheet with foil.
To prepare sauce, place tomatoes, onions and unpeeled garlic onto prepared
baking sheet. Broil 6" from heat, turning as they begin to brown, until golden
brown on all sides; as each item is done, transfer to medium bowl to cool.
Reduce oven temperature to 375o F. Spray a 2-quart shallow baking dish with
nonstick cooking spray.
Peel vegetables, removing as much skin from tomatoes as possible (leave on skin
that is difficult to remove). Transfer to blender or food processor; puree until
smooth. Add broth, chipotles and dissolved cocoa; process until combined.
Place pork into prepared baking dish; roast 20 minutes. Reduce oven
temperature to 325o F; top pork with sauce. Bake, covered, basting occasionally
with sauce, 50-60 minutes, until pork is cooked through and tender or meat
thermometer inserted into center of pork registers 170o F. Transfer pork to
cutting board; cover to keep warm.
Let sauce stand 15-20 minutes, until fat accumulates on top; with paper towels
or large spoon, remove fat.
Thinly slice pork; arrange slices on serving platter. Serve with sauce.

SERVING (3 OUNCES PORK WITH 1/4 CUP SAUCE) PROVIDES: 1 Vegetable, 3
Proteins, 10 Optional Calories.

PER SERVING: 182 Calories, 6 g Total Fat, 2 g Saturated Fat, 72 mg Cholesterol, 89
mg Sodium, 8 g Total Carbohydrate, 1 g Dietary Fiber, 23 g Protein, 26 mg Calcium