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)
Ajinomoto and Sazon
- Wash the pork first. Then soak it with warm water, white vinegar (1 glass) for 10 minutes.
- Drain liquid from the pork
- Poke holes in the pork leg (about 10 holes)
- Cut up 6 limes into wedges, squeeze limes onto pork
- Mash 10 cloves of fresh garlic and rub it into the pork
- 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.)
- Let the pork marinate overnight.
- 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).
- When the meat is tender, cook the meat at 400 F, but watch it!