Pierna. Photo by Juan Monino.


  • 8 to 10 kilos of pork leg (or you can use rib eye if preferred)
  • 3 tablespoons onion powder
  • 3 tablespoons garlic powder
  • 1 tablespoon black pepper
  • A dash of oregano
  • juice of 1 orange
  • 1 cup brandy
  • 5 tablespoons Worcestershire sauce
  • 3 tablespoons maggy sauce (you can find this at your local Mexican market)
  • 1/2 cup melted butter
  • 1/2 cup white vinegar
  • Knorr chicken and beef boullion cubes to taste

Mix all dry ingredients and the liquids. Inject some into the meat (use a hypodermic syringe plunger, without the needle) and use the remaining liquid to marinate the meat overnight. When ready, preheat oven to 250 degrees. Place the meat in the oven covered for about an hour. About five or ten minutes before removing the meat, uncover to let it brown a little bit. Serves 15-20 people.

Recipe courtesy of Rosa Arizmendi, chef at El Manglar Restaurant, Playa La Ropa, Zihuatanejo, Gro.