Rinse the leg under cold water, pat dry with absorbent paper towels and use approximately 4-5 dashes of bitters on one side of the pork. Turn the pork over and repeat. Allow this to marinate for at least 30 minutes before applying the spice rub.
Brown Sugar rub:
½ cp. Brown sugar
2 Tbsp. Italian seasoning
1 tsp. Fresh ground pepper
2 Tbsp. Garlic powder
1 Tbsp. Curry powder
2 Tsp. Cayenne pepper [optional]
1 tsp. Paprika
Salt to taste
Combine the above ingredients well and rub into the pork on either side
Allow the pork to marinate overnight
The “dry rub” will penetrate the surface of the pork and some of the natural juices will combine with the spice mix resulting in some liquid being formed overnight
Remove the pork from the marinade and you can pan sear it in a heavy based skillet to give both sides some color and finish in a 350 degree oven. Or, you can put it on your coal pot or a BBQ grill and cook until done.
To garnish try our guava glazed onions
Guava Glazed onions:
3 medium Onions, peeled
3 tbsp Guava jam
2 tbsp Water
3-4 dashes of ANGOSTURA® aromatic bitters
Cut each onion across into 1-inch slices (try to keep the slice from falling into rings)
Place onto a sheet tray and brush with olive oil and sprinkle with salt and pepper.
Place into a 350-degree oven and roast (approximately15-20 minutes)
In a small saucepan add the water and jam.
Allow the jam to “melt” and remove from the fire; add the bitters and coat each onion with the jam glaze