THIS IS MY GO-TO DISH FOR BIG PARTIES. FRESH PORK LEG IS INEXPENSIVE AND DELICIOUS. THE LEG IS MARINATED OVERNIGHT IN A MIXTURE OF ORANGE AND LIME JUICE, TONS OF GARLIC AND THINLY-SLICED WHITE ONIONS, WHICH IS USED TO BASTE DURING THE LONG, SLOW COOKING; THE ONIONS RESERVED AS A SIDE DISH. THE SKIN COMES OUT BROWN AND CRISPY. BLACK BEANS AND WHITE RICE ARE THE CLASSIC ACCOMPANIMENTS. THE BEANS CAN BE MADE AHEAD OF TIME. THIS METHOD OF PARBOILING RICE, THEN WRAPPING IT IN A DISH TOWEL AND STEAMING IT IN THE OVEN, ENSURES PERFECT RICE WITH DISTINCT GRAINS. IF I HAD A LARGE BARBECUE, I’D TRY FINISHING THE PORK LEG OFF THE HEAT AND COVERED FOR THE LAST HOUR. A SMOKEY LAYER OF FLAVOR WOULD MAKE THIS DISH EVEN MORE IRRESISTIBLE.
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