Stuffed Pork Leg

In a large skillet over medium to low heat, start by adding enough vegetable oil to cover the bottom. 

Add the pork leg and fry on each side for 2 minutes.

Then, make a cut in the middle, opening a hole in the center of the meat.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onions cut into cubes, the red bell peppers also cut into cubes, the bacon cut into smaller pieces and sauté everything very well.

In a large bowl, add the mozzarella cheese cut into cubes, the sautéed ingredients we prepared, the cream cheese and mix everything until combined.

Season with the salt, a pinch of black pepper and mix once more.

Now, stuff the meat with the mixture we prepared and secure it with toothpicks.

In a large skillet over medium to low heat, add the tomato sauce, the brown sugar, the apple cider vinegar, the onion powder, the garlic powder, the sweet paprika, the salt, a pinch of black pepper, the instant coffee and mix everything until combined. 

Then, brush this sauce over the meat we prepared.

Take to a preheated oven at 180° C (350° F) and roast for 1 hour. 

Now, in a small saucepan over medium to low heat, add the red wine, the grape jam, the salt, a pinch of black pepper and stir everything very well until slightly thickened. 

After the meat has roasted, remove it from the baking tray and cut it into strips.

Serve with the sauce we prepared.