This is not a dish that you can make in a jiffy but you will not regret giving your time to it
This weekend, why not you turn a chef and impress friends and family. This dish, brought to you by visiting chef, Miguel Angel Vega Capo, demands your time and attention but the result is for you to enjoy.
Roast pork leg with black bean rice and onion sauce dressing
To make roast pork leg
Ingredients
4 kg pork leg
30 gm salt
50 gm cumin seeds
30 gm oregano
100 gm garlic, made into a paste
5 gram bay leaf
80 l vinegar
100 gram lemon, juiced
Method
Marinate the pork leg with garlic, salt, oregano, cumin seeds and lemon juice. Keep the leg aside for two hours.
Heat the oven at 180 degree. Put the leg in a baking tray and into the pre-heated oven for three hours. Turn the baking tray after every 45 minutes and reduce the oven temperature to 160 degree after the first 45 minutes.
After two hours, turn the pork leg upside down.
Once it is nicely roasted, serve with lack bean rice.
How to make black bean rice
Ingredients
500 gram basmati rice
500 gram black beans, soaked for 2-3 hours
50 mg garlic, finely chopped
200 gram onion, julienned
250 gram red bell pepper, chopped
30 gram cumin seeds
20 gram oregano
5 gram bay leaf
50 ml oil
60 ml white wine
20 gram salt
Method
Take a large pan, add oil, the bay leaves, garlic, onion an red bell pepper.
Saute it for five minutes on slow fire. Add the soaked black bean and cook for 5-6 minutes. Add water, the rice, salt, oregano and white wine. Cook on slow fire till the rice is done.
To make onion sauce dressing
Ingredients
500 gram onion, sliced
120 ml oil
250 ml vinegar
25 gram salt
Method
Take a heavy bottom pan, add oil, then the onion and salt to taste. Cook for five minutes on slow fire, then add the vinegar. Remove from fire and keep it aside.
How to serve the dish
Arrange the rice in a main course plate with the sliced pork leg. Put the onion sauce on top of the sliced pork leg.
Serve hot.
Chef Miguel Angel Vega Capo has close to 20 years of experience in the industry. Havana-born Miguel studied to become a chef at the National School of Hoteliers located at the Comodoro Hotel in Havana. Besides working at various prominent places across Cuba, he also came to India in 1999 to work as a chef in a food festival from Cuba, to the Hyatt Hotels in Delhi, Oberoi in Mumbai and Maurya Sheraton in New Delhi for a period of two months. This time, he came to show his culinary skills at Kafed'or restarurant, New Delhi.
Keywords: Rice and roast, recipe
