Yolly's Free Recipes
1 large pig's leg, chopped into 3 tablespoons oil
serving pieces (about 3 5 tablespoons minced garlic
pounds) 2 large onions, quartered
Marinade
2 1/2 cups apple cider vinegar
1 cup water Garnish
10 peppercorns, crushed
1/2 teaspoon freshly ground black 4 plantains, cut 1/x-inch thick
Pepper diagonally and fried
5 tablespoons brown sugar 2 medium-size yams, cut into
1/4 cup white wine or gin thin slices and fried
1/2 cup soy sauce 4 pieces French bread, cut into
salt to taste 1-inch squares and fried
1 teaspoon oregano
1 piece of kamela (cinnamon
bark), about 1/2-inch in size
Combine marinade ingredients and marinate pig's leg for 1 hour. Heat oil and
brown pig's leg and saute garlic and onions in a large pot. Pour marinade in, cover
the pot and simmer until meat is tender. Transfer meat from the pot to a platter
and continue simmering broth until it thickens. Pour broth onto meat and garnish
with fried plantains, yams and French-bread squares. Serve hot.
Serves 6 - 8.