Pork leg marinated in Orange marmalade
A simple recipe, inspired by Martha Stewart (but she uses chicken breast), which made me discover a good alternative use for Orange marmalade! And I’m beginning to think that even for duck cannot be that bad!
The basic rule for this dish is in two steps: marinate and bake! That’s it!
Marinate the pork in the orange marmalade, spreading it over the pork rind, and let it rest, in a oven dish with high edges, in the fridge, over night. Take it out of the fridge at least one hour before to cook it, and add a glass of water.
Preheat the oven at 180°C, then bake the pork. After half an hour, lower the temperature to 150°C and bake for an additional hour.
Slice and serve.
Note on the picture: the black part in it are actually slightly burned (I was too concentrate in chatting and drinking wine!), but are basically the pork rind, which, honestly, we weren’t’ going to eat it anyway! :-)
