Pineapple and Cherry Glazed Pork Leg
Pineapple and cherry glazed pork leg: the holiday showstopper with a glossy crust and juicy meat. Learn the science behind that glaze.
210 min
Medium
Navideña / Festiva
12 servings
The story behind
Holiday tables rarely agree on a single centerpiece, and the glazed pork leg sits right in that friendly rivalry against turkey and salt cod. Across Mexico and much of Latin America it became a Christmas and New Year's fixture, a dish that borrowed from European and American festive roasts but leaned on tropical pantry staples like canned pineapple and maraschino cherries. The sweetness does real work here. Brown sugar and pineapple juice reduce into a glaze that caramelizes across the surface during roasting, building that glossy, lacquered crust, while the natural bromelain in pineapple tenderizes the pork's fibers so a large cut stays moist. Basting the meat with its own juices at intervals keeps it from drying and layers the flavor with every pass. The scent of toasting sugar and warm fruit drifting through the kitchen is, for many homes, the surest sign the season has arrived. Carve it into thick slices and spoon a little glaze over each one so every portion catches the light.
Instructions
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1Season the pork leg and bake covered with foil over medium heat.
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2Halfway through, baste the meat with a reduction of pineapple juice and brown sugar.
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3Arrange pineapple rings and cherries over the meat, securing them with toothpicks.
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4Bake uncovered at high heat until the pineapple is caramelized and the skin is golden brown.
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5Remove any visible toothpicks before serving for a professional presentation.
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