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Roast leg of pork - Pata asada - Gastronomía Canaria

Roast leg of pork - Pata asada

The ham must be left in brine for a while (depending on its weight) before the elaboration of this recipe.

Before that, make rectangular cuts along its skin. Then put it into the oven with low heat until it is soft and done when you prick it and with no blood. At the last minutes, raise the temperature sharply for the skin to brown.

 

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