INGREDIENTS:Marinade:
3 bunches of cilantro
1 cup toasted walnuts
3 cups olive oil
4 Tbsp. salt
1 tsp. crushed red pepper
Stuffing:
2 bunches blanched dried spinach
2 lbs. blood sausage (casings removed)
2 lbs. large whole carrots, blanched
12 hard-boiled eggs, shells removed
1 lb. whole roasted garlicDIRECTIONS:Butterfly the leg of pork, making sure that it is sliced evenly. Save the scraps for another use. In food processor, add all marinade ingredients, and process into a smooth paste. Spread marinade on inside of the leg. Reserve 4 Tbsp. for later.
Spread half the spinach in an even layer across the pork. Crumble blood sausage into large chunks on top of spinach. Place a single file of carrots on the side closest to you and start rolling pork until pork covers carrots. Then place a single file of eggs, again starting on the side closest to you, and roll pork until eggs are covered. Use same procedure with garlic and remaining spinach. Continue rotating ingredients until the whole leg is rolled.
Tie the leg across and lengthwise. Refrigerate with 20 lbs. of weight on top for 24 hours.
Preheat oven to 325°F. Remove leg of pork from the refrigerator and place in roasting pan. Rub with reserved marinade and place in oven for about 2 hours, until internal temperature of pork is 150°F. Remove from oven and let rest at room temperature for 30 minutes. Untie and slice across into wheels one-inch thick.SERVINGS:12 servingsFrom:Chef Guillermo Pernot, ¡Pasion!, Philadelphia.PHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL
