Marinate the pork leg for 48 hours, then sear it evenly in a pan. In a large pot, sauté the onions, celery, carrots, Cubanelle peppers, garlic (cut into mirepoix), salt, and pepper in oil. Add red wine and let it evaporate. Place the leg inside and cover it with dark stock, 3 inches above the meat. Cook over medium heat for 2 hours.

Prepare a marinade consisting of salt, whole oregano, black pepper, ground saffron, lemon juice, olive oil, garlic (brunoise), and brown sugar. Let the pork leg rest, make small holes in it, and insert the marinade throughout the thick and fatty parts. Also, coat the surface with the marinade to give it color and make the skin very crispy. Bake for 45 minutes covered with aluminum foil.

Remove the aluminum foil and let it brown to your liking. Plate and enjoy!