PIG LEG RECIPE RECIPES
ROAST LEG OF SUCKLING PIG RECIPE | EAT SMARTER USA
The Roast Leg of Suckling Pig recipe out of our category Pork! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 3 hours 30 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 120°C (approximately 250°F). Peel and finely chop the garlic and mix together with the brandy and wine, set the marinade aside. Rinse the meat, pat dry and cut the skin into diamond shapes without cutting through to the flesh, season with salt and pepper. Heat the clarified butter in a large skillet and cook the pork until browned all over, 6-7 minutes per side, remove.
- Add the pine or pine needles to the pan and place the meat on top. Add the unpeeled garlic bulb and the onions and roast until the meat is tender, brushing frequently with the marinade, about 2 1/2 hours. Turn the oven to broil during the final 10 minutes of cooking and broil until the skin is crispy. Serve immediately.
PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES
This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies.
Total Time 4 hours 40 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to full whack.
- Score the pork leg with a sharp knife in a zig-zag pattern.
- Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
- Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
- Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
- Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
- When the time's up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
- Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
- Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
- Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection
- Serve the roast pork with the sauce.
Nutrition Facts : Calories 486 calories, FatContent 26.8 g fat, SaturatedFatContent 8.6 g saturated fat, ProteinContent 48 g protein, CarbohydrateContent 15 g carbohydrate, SugarContent 8 g sugar, SodiumContent 1.6 g salt, FiberContent 2.2 g fibre
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Reviews 3.5
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