PORK LEG ROAST RECIPES RECIPES

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PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES



Pork leg roast recipe | Jamie Oliver roast pork recipes image

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

1 x 3kg higher-welfare leg of pork
2 tablespoons coriander seeds
1 tablespoon white peppercorns
6 fresh bay leaves
extra virgin olive oil
6 onions
½ a bunch of fresh sage
½ a bunch of fresh rosemary
30 g plain flour
1 big bunch of fresh flat-leaf parsley
1-2 tablespoons mustard

Steps:

    1. Preheat the oven to full whack.
    2. Score the pork leg with a sharp knife in a zig-zag pattern.
    3. 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.
    4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
    5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
    6. 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.
    7. 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.
    8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
    9. 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.
    10. 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
    11. 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

INSTANT POT PORK ROAST - A PRESSURE COOKER KITCHEN



Instant Pot Pork Roast - A Pressure Cooker Kitchen image

This Instant Pot Pork Roast is a quick and easy way to do dinner, resulting in a perfectly cooked roast without the slow cooker.

Provided by Laura

Categories     Main Course

Total Time 70 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 7

3 pound pork roast
1 tablespoon cooking oil
1 cup water
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 tablespoons cornstarch
1 tablespoon cold water

Steps:

  • Trim the roast to remove skin and top fat, if necessary. Pat dry.
  • Mix the salt and pepper in a small bowl. Rub the seasoning all over the pork.
  • Turn on saute mode on the Instant Pot. Add the cooking oil to the pot. When hot, add the pork roast and brown on top and bottom. Turn off the Instant Pot and remove the roast.
  • Add the water and whisk any browned bits from the bottom of the pot. Lay the pork roast in the water.
  • Lock the lid and set the valve to sealing. Press the pressure cook button and set the cook time to 45 minutes.
  • When the cooking cycle is finished, allow the pot to depressurize naturally for 10 minutes, then move the valve to venting to release the remaining pressure.
  • To make the gravy, first skim excess oil from the top of the broth in the Instant Pot. Make a cornstarch slurry by adding the cornstarch to cold water. Turn on saute mode. When the liquid is boiling, add the cornstarch slurry and whisk until thickened.
  • Slice the roast and serve with gravy and your favorite side dish.

Nutrition Facts : Calories 249 kcal, CarbohydrateContent 2 g, ProteinContent 38 g, FatContent 9 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 107 mg, SodiumContent 521 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 5 g, ServingSize 1 serving

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