Chilean pork leg with chili bell pepper paste

Instructions

• Step 1 - Soak the peppers in the vinegar for 12 hours.
• Step 2 - Clean and wash the pork leg well. If necessary, remove the remaining hairs, passing it over the fire to burn them.
• Step 3 - In a large pot, cover the pork leg with boiling water, add bay leaf, oregano, carrot, onion, garlic, celery, salt and pepper. Bring to a boil, lower the heat to the minimum and cook with the pot covered for approximately 1 hour and 30 minutes.
• Step 4 - Allow to cool in its own broth.
• Step 5 - Separately, remove the peppers from the vinegar in which they were soaked (reserving the liquid), remove the pulp with a sharp knife and crush it in a mortar along with the garlic cloves, salt and coriander seeds. Add oil and a few tablespoons of vinegar from the soaking.
• Step 6 - Remove the pork leg from the cooking broth, dry the excess water and cover on all sides with the chili paste. Serve hot or cold.