SALT FREE PORK RUB RECIPES

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PORK RIB RUB RECIPE | ALLRECIPES



Pork Rib Rub Recipe | Allrecipes image

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories     Sauces and Condiments

Total Time 5 minutes

Prep Time 5 minutes

Yield 6 servings

Number Of Ingredients 8

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Steps:

  • Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, CarbohydrateContent 13.8 g, FatContent 1.5 g, FiberContent 5.1 g, ProteinContent 2.9 g, SaturatedFatContent 0.3 g, SodiumContent 3527.4 mg, SugarContent 3.1 g

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

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