Pineapple Sauce Pork Leg Recipe for New Year's Eve

A recipe for pork leg served with a pineapple sauce has been presented as a refreshing alternative for New Year's Eve dinners. The dish utilizes tropical ingredients to bring a different flavor profile to a traditional holiday staple. The preparation method was detailed by cook Antônio Neto during a segment on the program Nordeste Rural.

The recipe is portioned to serve up to seven people. It features a marinade that includes red wine, carrots, and spices, requiring a 24-hour resting period in the refrigerator. The cooking process involves searing the meat in a skillet before transferring it to the oven. A separate sauce is created by processing pineapple slices with honey and rosemary. The final dish is suggested to be served with white rice, farofa, and boiled potatoes.

The recipe introduces a distinct variation to the classic pork leg typically served during holiday festivities. By incorporating ingredients commonly found in the Northeast region, the dish aims to provide a refreshing taste suitable for summer celebrations in the Southern Hemisphere. The use of pineapple is the central element of this adaptation, offering a sweet and tangy counterpoint to the savory meat.

In addition to the pineapple, the recipe highlights the use of purple onions and cilantro. These ingredients are utilized to enhance the flavor profile, moving away from more traditional seasonings. The combination of these tropical elements creates a unique dish intended to stand out on the dinner table during the Réveillon (New Year's Eve) festivities.

The preparation of the dish is divided into three main components: the meat, the marinade, and the pineapple sauce. The recipe requires specific quantities to ensure the correct balance of flavors and to serve the intended number of guests.

The primary ingredients listed for the cooking of the pork leg include:

• 1 kg of pork leg
• 2 cut purple onions
• 300 g of cherry tomatoes

For the marinade, the following are needed:

• 1 cup of dry red wine
• 1 purple onion
• 1 carrot
• 1 head of garlic processed with olive oil
• 1 tablespoon of mustard
• Half a cup of olive oil
• Cilantro (cheiro verde)
• Salt and crushed red pepper to taste

The pineapple sauce requires:

• 4 slices of pineapple
• 1 chopped onion
• 3 cloves of chopped garlic
• 2 tablespoons of honey
• 5 tablespoons of olive oil
• 1 glass of water
• Rosemary to taste

The cooking process begins with the marinade. The ingredients for the marinade—carrot, cilantro, wine, processed garlic, olive oil, mustard, and crushed red pepper—are blended in a processor for approximately one minute. The pork leg should be salted and pierced to allow the seasoning to penetrate deeply. The processed marinade is then poured over the meat, which must remain in the refrigerator for 24 hours.

The following day, the meat is placed in a skillet over high heat for about 10 minutes. Afterward, the pork leg is transferred to a baking dish. A second layer of seasoning is added, consisting of the marinade liquid mixed with additional purple onion and cherry tomatoes. The dish is then placed in the oven.

While the meat is roasting, the pineapple sauce is prepared. The pineapple pieces are placed in a pot with honey and rosemary. The mixture is then processed in a blender for about three minutes. Upon removing the pork leg from the oven, it can be served alongside the pineapple sauce. The recommendation is to serve the meat and sauce separately, accompanied by side dishes such as white rice, farofa, and boiled potatoes.