Leg of Pork With Sauce and Farofa

Leg of Pork With Sauce and Farofa

ingredients:
1 whole leg of pork at least 3-5 pounds

seasonings:
1 onion, chopped
10 cloves of crushed garlic if it's old tire crumb
2 small sprigs of rosemary as well, do not place much
6 sage leaves
1 chili finger lady without seeds, chopped
1 cup wine vinegar
2 cups dry white wine
½ teaspoon (tsp) of powdered bay or
2 bay leaves
1 bunch of parsley with chives washed whole
sauce:
4 large onions, thinly sliced
2 green chillies, seeded cut into strips 1 inch.
2 red peppers make the same way the previous
2 yellow peppers, green peppers make equal to
6 stalks of celery cut into strips cooked 5 inches
1 cup (tea) of chopped parsley with stems
½ cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of corn oil.
1 cup of vinegar
½ cup water or dry white wine
How to Prepare the ham:
Do not remove the fat from ham. Add to it all the seasoning ingredients put into a large bag of plastic suitable for cooking. Leave the dressing for 12 to 24 hours.
Before roasting remove all the spices.
Accommodate the ham in foil lined with greased baking dish with oil.
Cover with foil, not too close that you can stick to the meat.
Bake 160 ° C for about 4 hours, or one hour for every pound of meat.
Always checking the color of the shank. Do not miss the point that it is hard.

Ates a time to take the ham from the oven, remove the foil, move the temperature to 180 ° C, leaving until lightly colored.
Let cool in the oven.
To know if the ham is baked:
Verify baked threading a deep well thin knife, leaving a pinkish liquid is still raw, return to the oven again for one (1) hour. If nothing came out is roasted.

How to Prepare the sauce:

Put the oil in a large pan, add the onion celery, leave the fire until wilted, stirring with a spoon out loud.
Add the peppers, saute until they are well cooked, stirring constantly ping if you need a drop of hot water gradually and slowly.
Then add a cup of vinegar and half a cup of water, let the heat without stirring, until reduced by half.

Serve mode.

Place roast leg of pork on a platter or earthenware crockery.
Serve the sauce separately.
You can serve hot or cold ham. The sauce is served cold.
Finely slice the ham, place 2-3 slices on each plate and the sauce on top.
observation:

Remainder of the shank serves to snack.
Finely slice the ham slices intercalates between the wet bun serve with snack type.

  Simple streusel:

½ cup of tea oil
2 cups cornmeal or
half corn and half of cassava flour
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. cooked sausage and ground, or kids baked chicken and ground salt and pepper to taste.
4 boiled eggs and chopped very choosy, raw scrambled or fried.
Prepare mode:
Fry the bacon in the oil with the sausage then add the onion leaving wither, add flour, boiled eggs, olives parsley, salt and pepper.