INGREDIENTS:Marinade: 3 bunches of cilantro 1 cup toasted walnuts 3 cups olive oil 4 Tbsp. salt 1 tsp. crushed red pepperStuffing: 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. ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.