Slow-roasted pork leg in charred chile sauce (Cochinita negra) from Mercados: Recipes from the Markets of Mexico (page 35) by David Sterling

  • epazote
  • garlic
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    See the recipe for taco and torta variations. Can substitute pork leg for pork rump; and a combination of orange, grapefruit, and lime juices for sour orange juice.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See the recipe for taco and torta variations. Can substitute pork leg for pork rump; and a combination of orange, grapefruit, and lime juices for sour orange juice.

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