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. ...

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