First, place your pork leg in a baking dish. I have to make a lot, so you see 2 legs in a dish, but the recipe ingredients are for one. Score the surface of the leg with a sharp knife and use your fingers to ensure the cuts open. Drizzle with oil and season well with salt and pepper. Do this on both sides.

Now, put the cleaned chiles (without seeds or stems) in boiling water for about 5 minutes to soften. Soak them in vinegar for at least 1 hour. Then blend them with garlic (it seems like a lot, but trust me), salt (it also seems like a lot, but it should be slightly salty), vinegar, allspice, clove, cumin, and bay leaves.

Coat the pork well with the marinade, rubbing it with your hands and massaging a bit. Do this on both sides, then even out the marinade to cover the entire surface. Let it marinate overnight. Finally, for baking, I placed one leg on each tray because it was very heavy and could break, and it would take longer in the oven.

Bake for about 40 minutes per kilo (about 18 minutes per pound). As always, I recommend preparing the leg a day in advance because it tastes better reheated and you won't be in a rush... Check by piercing the meat to the bottom; if red juice comes out, it needs more cooking. If clear juice comes out, it's cooked. Keep in mind that all ovens are different. Slice and you can reheat at the moment, covering with aluminum foil to prevent drying out.

Another tip I always give in these recipes is to ask at your supermarket where you buy the meat if they can bake the piece for these holidays, as many times they do it for free in the bakery ovens, but you have to reserve your spot. You can also ask at your local bakery.