Pelonas

Place the pork leg in a large pot with 100 grams of white onion, 10 grams of garlic cloves, and 5 grams of salt. Add 500 grams of water, ensuring the pork is covered. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the pork leg is very tender. Remove the pork leg, shred it using two forks, and reserve 100 grams of the cooking liquid.

For the tinga filling, finely chop the remaining 100 grams of white onion and 10 grams of garlic cloves. Dice the Roma tomatoes.

Heat 20 grams of lard in a large skillet over medium heat. Add the chopped white onion and sauté until translucent, about 5 minutes. Add the chopped garlic cloves and cook for 1 minute more until fragrant.