Do not completely eliminate hot pepper because results will not be as
intended. This dish can also be served cold on sandwiches.
1 fresh orange (juice and skin)
2 cloves garlic
1 tablespoon crushed chile flakes 15 mL*
2 tablespoons canola oil 30 mL
1 teaspoon black pepper, freshly ground 5 mL
1 teaspoon coarse salt 5 mL
1 teaspoon granulated sugar 5 mL
1 fresh jalapeno pepper, seeded*
* For sensitive diners, eliminate half chile flakes or jalapeno. Do not
eliminate all, as results will not be as intended.
2 pound leg of pork or roast, deboned 1kg
Salt and pepper to taste
Peel orange, discard white skin and chop peel into small pieces.
Squeeze orange and reserve juice.
In food processor, blend together orange peel, reserved juice,
garlic, chili flakes, canola oil, pepper, salt, sugar and jalapeno
pepper until ingredients form smooth paste.
To prepare pork, make incisions into leg or roast. Sprinkle with
salt and pepper. Cover with orange paste and refrigerate overnight.
Heat oven to 325 degrees F (160 degrees C). Place the pork on rack
in roasting pan. Add 1 cup (250 mL) water. Roast for 1 to 1 1/2 hours or
until internal temperature reaches 160 degrees F (70 degrees C). Wait 10
minutes before slicing.
Yield: 8-10 servings
Nutritional analysis - per serving: Calories 270 Total Fat 12 g
Saturated Fat 3 g Cholesterol 90 mg Carbohydrates 4 g Fiber <1 g Protein 35
g Sodium 350 mg
Source: Guadalupe Garcia-de-Leon
Recipe and photo credit (used with permission): CanolaInfo.org