Chef Alexander Santos prepares Roast Pork Leg with Ensalada Rosa and Moro.

pork leg

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive and flavorful.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are a healthy alternative and canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is budget-friendly.

Preheat the oven to 350°F (175°C).

Season the pork leg by stabbing it and rubbing it with garlic, paprika, oregano, salt, and black pepper.

Place the seasoned pork leg in the oven and bake for a couple of hours.

Prepare the Moro by adding onions, garlic, tomato paste, and foreign cubes to a pot.

Add water and then the rice to the pot, using a 2:1 ratio of water to rice, and cook on low heat.

Prepare the ensalada rusa by boiling beets, potatoes, and carrots, and boiling eggs with the carrots and potatoes.

Peel and cut the boiled eggs into small squares.

Combine the boiled potatoes, beets, carrots, and eggs in a bowl with mayonnaise and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens