Pata De Cerdo Canary Island Style Pork Roast
Dive into the rich, bold flavors of the Canary Islands with this "Pata De Cerdo Canary Island Style Pork Roast," a show-stopping centerpiece for any feast. This succulent bone-in pork leg is marinated overnight in a vibrant blend of garlic, white wine, olive oil, and spices like sweet paprika, cumin, and oregano, infusing every bite with aromatic depth. Slow-roasted to perfection, the pork emerges irresistibly tender with a golden, crispy skin, thanks to a two-stage cooking process that locks in moisture while delivering the perfect crust. Served with roasted potatoes and a hint of refreshing citrus from lemon slices, this traditional Spanish-inspired roast pairs beautifully with zesty Canarian sauces like mojo rojo or mojo verde. Perfect for family gatherings or special occasions, this recipe is both comforting and elegant—a true celebration of savory and authentic island cuisine.
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Recipe Information
Ingredients
- 4 kg pork leg (bone-in)
- 10 pieces garlic cloves
- 120 ml olive oil
- 250 ml white wine
- 60 ml apple cider vinegar
- 2 tbsp sweet paprika
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp black pepper (freshly ground)
- 2 tbsp sea salt
- 2 pieces lemons
- 30 g fresh parsley
- 3 pieces bay leaves
- 1 kg potatoes (optional, for serving)
Instructions
Prepare the marinade by combining garlic (crushed), olive oil, white wine, apple cider vinegar, sweet paprika, dried oregano, ground cumin, black pepper, and sea salt in a bowl. Mix well.
Score the fat side of the pork leg in a diamond pattern using a sharp knife. Be careful not to cut too deep.
Rub the marinade generously over the entire pork leg, ensuring it's evenly coated. Use your hands to work the marinade into the scored lines for maximum flavor.
Place the pork leg in a large bowl or roasting dish. Slice the lemons and arrange them over and around the pork leg. Add the bay leaves, then cover the dish with cling film or foil. Refrigerate and marinate for at least 8 hours or overnight for best results.
Preheat your oven to 160°C (320°F). Let the pork leg sit at room temperature for 30 minutes before cooking.
Transfer the pork leg to a roasting pan, along with the marinade. Add chopped fresh parsley around the meat for extra aroma. Optionally, place peeled and halved potatoes around the pork leg.
Cover the pan with aluminum foil and roast in the preheated oven for 3 hours, basting the pork with the pan juices every 30 minutes.
After 3 hours, remove the foil and increase the oven temperature to 200°C (400°F). Continue roasting for an additional 1 hour or until the skin turns golden and crispy, and the internal temperature of the pork reaches 75°C (165°F).
Remove the pork leg from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring tender and flavorful meat.
Serve the roast pork with roasted potatoes and a green salad, or alongside traditional Canarian sauces like mojo rojo or mojo verde for an authentic island touch.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 2.1 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
