Canarian Recipes: Pierna De Cerdo Asada Al Estilo Canario
The Canarian roasted leg is one of those dishes that evoke festivities, market Sundays, and gatherings around a table full of food. With its crispy skin, juicy meat, and a marinade of garlic, cumin, and oregano that tastes of tradition, it has secured a place at celebrations, roadside taverns, and late-night sandwiches.
Ingredients
- 1 leg of pork (hind or fore, approx. 3–5 kg)
- 8–10 cloves of garlic
- 1 tablespoon of cumin
- 1 tablespoon of oregano
- 1 tablespoon of paprika
- Coarse salt
- Black pepper
- 1 glass of white wine
- 1 glass of stock or water
- Olive oil
- 2 bay leaves
- Optional: thyme or rosemary
Preparing the Marinade
Mash the garlic with salt, cumin, oregano, paprika, and pepper.
Add a good splash of olive oil and a little wine until you form a paste.
Marinate the Leg
Make deep cuts in the skin and meat.
Rub the marinade all over the leg, ensuring it gets into the cuts.
Place the bay leaves on top.
Cover and let it rest for at least 12 hours in the fridge (24 hours is better).
Roasting
Preheat the oven to 180°C.
Place the leg in a large roasting tray, add the remaining wine and the glass of stock or water to the bottom.
Cover with aluminium foil.
Slow Roasting
Roast for 2.5 to 3 hours (depending on size), basting occasionally with its juices.
Remove the foil to crisp the skin.
Final Stages
Increase the Temperature
Raise the oven temperature to 220°C.
Roast for an additional 20–30 minutes until the skin is nice and crispy.
If it browns too quickly, lower the temperature slightly or cover it partially.
How to Serve
- Sliced thinly with wrinkled potatoes and mojo
- Shredded for market sandwiches
- Drizzled with the roasting juices (liquid gold)
Tips
If you want extra crispy skin: dry it well with paper before marinating.
Marinating time is key: the longer it rests, the more flavour it develops.
The next day, it’s even better for sandwiches.