Brazilian Crispy Pork Leg (Pururuca)

Directions

1. 1

   Blend the onion, garlic, vinegar, lemon juice, salt, and pepper together until completely smooth.

2. 2

   Strain the mixture through a clean cloth, separating the liquid marinade from the spice paste.

3. 3

   Using a large kitchen syringe or meat injector, inject the liquid marinade deep into the pork leg at multiple points across the entire piece.

4. 4

   Rub the spice paste all over the leg, paying extra attention to the exposed meat rather than the skin side.

5. 5

   Cover and refrigerate for 48 hours, turning the leg once halfway through if possible.

6. 6

   Preheat the oven to 180 °C / 350 °F. Place the pork leg skin-side up in a large roasting pan, cover tightly with foil, and roast at medium heat — allow 1 hour per kilogram of meat.

7. 7

   One hour before the end of cooking, remove the foil and raise the oven to 220 °C / 425 °F to brown and crisp the skin.

8. 8

   Once the skin is deep golden, heat the vegetable oil until smoking and pour it immediately over the skin — it will puff and crackle spectacularly. Serve at once.