Different Ways to Cook Pork Legs

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Although a pork leg is a delicious and wholesome family dinner meal, lots of people avoid buying them as they sound too difficult to prepare.  That’s why we have decided to share two tasty pork leg recipes today, to help you understand how simple this cut of meat can be! A roast pork leg is a fantastic way to feed a table of hungry people both economically and easily. 

Roast Pork Leg with Apples and Cider

Ingredients (to serve 10):

  • 3.5kg boneless pork leg (boned and rolled)
  • 3 tablespoons olive oil
  • 2 tablespoon Saxa sea salt flakes
  • 500g eschalots, peeled
  • 700ml apple cider
  • 3 garlic cloves, crushed
  • 2 cup chicken stock
  • 2 teaspoon fennel seeds
  • 3 large pink lady or jazz apples, cut into thick wedges

Method:

  1. Preheat oven to 220 degrees Celsius.
  2. Using a sharp knife, score the rind of the pork. Place the pork into a large, flame-proof baking dish and rub all over with oil and salt.
  3. Roast for 25 minutes or until the rind is golden and crackled.
  4. Reduce the oven temperature to 180 degrees Celsius. Place eschalots around the pork, add cider, garlic, stock and fennel seeds and season with pepper. Cover and roast for 2 ½ hours.
  5. Remove cover and add the apples, then roast for another 20 to 30 minutes.
  6. Transfer the pork, eschalots and apples to a plate and cover with foil.
  7. Place the baking dish with pan juices over high heat and bring to the boil before reduce heat to medium. Simmer for 5 minutes or until sauce thickens.
  8. Slice the roast pork leg and serve with eschalots, apple and sauce.

Braised Pork Leg with Fennel and Potato

Ingredients (to serve 8):

  • 3.5kg-piece pork leg (rolled and boned)
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 4 brown onions, halved, cut into thin wedges
  • 4 baby fennel, trimmed, quartered
  • 800g chat potatoes, unpeeled, cut into 1cm-thick slices
  • 8 garlic cloves, thinly sliced
  • 4 teaspoons fennel seeds
  • 4 tablespoons white wine
  • 2 tablespoons brown sugar
  • 1.5 cups chicken stock
  • 4 dried bay leaves

Method:

  1. Preheat oven to 190 degrees Celsius.
  2. Remove the rind from the pork and use unwaxed white kitchen string to tie the pork 3 times. Rub with half the oil and season with salt and pepper.
  3. Heat the remaining oil in a large flame-proof baking dish over high heat. Cook the pork for 5 minutes, turning, until golden and then transfer to a plate.
  4. Reduce heat to medium-high. Add the onion, fennel, potato, garlic and fennel seeds to the dish. Cook for 3-4 minutes, stirring regularly.
  5. Stir in the wine, sugar, stock and bay leaves. Cook for 2 minutes before removing from the heat.
  6. Place the pork in the dish, fat-side up and bake for 45 minutes or until the vegetables are caramelised and the pork is cooked through.
  7. Cover the pork with foil and set aside for 10 minutes to rest before serving.

With these two delicious recipes, making pork is easy! For a warming dish on a cool night, we highly recommend the roast pork leg with apples – your family will love it!

 

 

Today’s roast pork leg recipes are courtesy of Taste.com.au


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