Ingredients FOR THE PORK 2 kg pork leg 10 potatoes 2 sweet potatoes 500 gr yellow pumpkin Salt Freshly-ground pepper FOR THE MARINADE 2 oranges, juiced 2 lemons, juiced 1/2 cup olive oil 1/4 cup vinegar 1 tbsp oregano 1 sprig rosemary 5 clov. garlic 1/4 lemon peel 1/4 orange peel Equipment Dutch oven Oven TAGS MEAT GARLIC MAIN COURSES CHRISTMAS HOLIDAY MEALS GREEK SUNDAY LUNCH PAROS Ingredients FOR THE PORK 2 kg pork leg 10 potatoes 2 sweet potatoes 500 gr yellow pumpkin Salt Freshly-ground pepper FOR THE MARINADE 2 oranges, juiced 2 lemons, juiced 1/2 cup olive oil 1/4 cup vinegar 1 tbsp oregano 1 sprig rosemary 5 clov. garlic 1/4 lemon peel 1/4 orange peel Instructions MARINADE In a bowl, combine the olive oil, vinegar, lemon juice, orange juice, and oregano. Add the lemon and orange peels and mix well. Place the pork in a glass dish and add the whole garlic cloves and the rosemary. Pour the marinade over the meat and cover well. Refrigerate and let the pork marinate for 4 to 6 hours so it absorbs the aromas and flavors. IN THE POT Peel the potatoes, wash them, and cut them into wedges. Spread them across the bottom of the pot. Peel the pumpkin, cut it into large chunks, and place it over the potatoes. Set the marinated pork pieces on top and pour over all the marinade. Season with salt and freshly ground pepper. Preheat the oven on top and bottom heat to 200°C (400°F). Place the pot on the lowest rack and bake uncovered for 45 minutes. Then gently stir the food. Taste and add a little more salt if needed. Cover the pot and continue baking for another 2 hours, until the pork is very tender and the potatoes have absorbed the juices. TAGS MEAT GARLIC MAIN COURSES CHRISTMAS HOLIDAY MEALS GREEK SUNDAY LUNCH PAROS
