Pierna De Puerco Asada (roast Leg Of Pork Creole)

Ascribing to and endorsing orthodox doctrines should never be confused with genuine faith. Demons can confess monotheism (Jas. 2:19), and yet their hearts are far from the one true God. Indeed, they hate Him and all of His ways. Consider the reactions of the demons when they encountered Jesus during His earthly ministry. They acknowledged that He was “the holy one of God” (Mk. 1:24), and in that sense, “they believed” in Him and knew more about Him at that stage in His ministry than most anyone, even Jesus own disciples. But they certainly didn't love Jesus, and they didn't believe in Him to the extent that they entrusted their lives to Him. This leads me to conclude that there is a kind of faith, and intellectual understanding, that is “bare” and “empty.” It subscribes to mental propositions but doesn't embrace and love Jesus, and in the final analysis it proves to be no faith at all.

Thomas Schreiner

CATEGORY	CUISINE	TAG	YIELD
Meats		Archived, Cuba, Ham/pork, Update	8	Servings

INGREDIENTS

		One 5- to 6-pound leg or
		shoulder of pork
6		Cloves garlic
1	t	Dried oregano
1	T	Salt
1/2	t	Ground cumin
		Freshly ground black pepper
		to taste
1/2	c	Seville, sour orange juice
		or 1/4 cup sweet orange
		juice

INSTRUCTIONS

combined with 1/8 cup each fresh lime and lemon juice 1/2 cup dry
sherry 2 large onions, thickly sliced 1. The night before serving,
remove any excess fat from the leg of pork and pierce the meat all
over with the tip of a knife. In a mortar, combine the garlic,
oregano, salt, and cumin, and mash into a paste. Place the pork in a
nonreactive pan and rub it well with the paste, sprinkle liberally
with pepper, add the orange juice, sherry, and onions, cover with
plastic wrap, and refrigerate overnight, turning the meat several
times. 2. About 4 1/2 hours before serving, preheat the oven to 350
degrees. Remove the meat from the marinade, pat it dry, and reserve
the marinade. Place the pork in an aluminum-foil-lined roasting pan.
Roast 1 hour, turning the roast to brown on all sides. Insert a meat
thermometer, making sure it doesn't touch bone. Lower the oven
temperature to 325 degrees, pour the reserved marinade over it, cover
loosely with aluminum foil, and cook another 3 hours or so, turning
the meat once and basting frequently with pan juices, until the meat
reaches an internal temperature of 180 degrees. Remove the foil  during
the last 30 minutes of roasting, adding sherry if the meat  becomes
dry. 3. When it is done, remove the leg of pork to a serving  platter
and allow it to stand, covered with the foil, 15 minutes  before
carving. Serve with Mojo Criollo (Creole Garlic Sauce). Makes  8
servings PIERNA DE PUERCO ASADA Roast Leg of Pork Creole  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 489 Calories From Fat: 266 Total Fat: 29.5g Cholesterol: 146.7mg Sodium: 1007.8mg Potassium: 860.8mg Carbohydrates: 11.7g Fiber: <1g Sugar: 10.2g Protein: 41.8g