Dinner Eater

Mami’s Pork Roast

Photo by Matheus Gomes on Pexels.com

This is a traditional Dominican recipe shared by my sister’s grandmother, Mami, with our mother, Ma. It was a staple in mom’s kitchen for holidays, particularly for Christmas and New Years Eve. Ma shared this recipe with me over the phone when I was in the UK and feeling homesick.


Pork Leg (w/skin and bone)
Salt, Pepper
Ajinomoto and Sazon


  1. Wash the pork first. Then soak it with warm water, white vinegar (1 glass) for 10 minutes.
  2. Drain liquid from the pork
  3. Poke holes in the pork leg (about 10 holes)
  4. Cut up 6 limes into wedges, squeeze limes onto pork
  5. Mash 10 cloves of fresh garlic and rub it into the pork
  6. Season the pork with salt, black pepper, ajinomoto and about 5 Sazon packets (It’s also okay to use a combo of meat tenderizer, fresh cilantro leaves and paprika if you don’t have Sazon packets handy.)
  7. Let the pork marinate overnight.
  8. Bake the pork the next day (350 F for 2 hours, covered with foil; be sure foil is not touching the meat while it bakes).
  9. When the meat is tender, cook the meat at 400 F, but watch it!

Alexis Williams is a writer and a freelance proofreader/editor. She currently lives in Oman with her husband who is a full-time elementary school teacher and photographer/visual artist. Please don't hesitate to visit the About Me & Contact Info page to learn more about Alexis and how to communicate with her directly. Also, don't forget to follow her page!

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