Roast pork for Easter

DIFFERENT: Roast pork is topped with a green sauce made with shallots, vinegar, capers and cornichons. (Anacleto Rapping / Los Angeles Times)

Total time: 3 hours, 40 minutes, plus 10 hours chilling

Servings: 12 to 14

About 10-12 cloves garlic

2 tablespoons chopped rosemary

1 cup white wine

2 tablespoons salt

1 (8-pound) leg of pork

1. Combine the garlic, rosemary, wine and salt in a food processor and puree to form a thin paste.

2. Pat the roast dry with a paper towel and carefully score the skin into diamond shapes. This is most easily done with a small sharp knife. Place the roast in a 2-gallon resealable plastic bag along with the garlic-rosemary paste. Press out all of the air and seal tightly. Massage the leg, spreading the paste over the entire surface. Refrigerate overnight, turning the leg and rubbing it occasionally to spread the paste as thoroughly as possible.

3. The next day, remove the leg from the bag and place it upright on plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours.

4. Cook according to the master recipe.

Each of 14 servings: 413 calories; 1,079 mg. sodium; 126 mg. cholesterol; 28 grams fat; 10 grams saturated fat; 1 gram carbohydrates; 35 grams protein; 0 fiber.