ROAST LEG OF PORK WITH CRISPY CRACKLING
Best of both worlds: This roast leg of pork is tender and juicy on the inside with ultra-crispy crackling on the outside.
Provided by Melissa Jacobs
Categories Main Course
Time 4h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C.
- Place the pork on a clean work surface and make scores in diamond shapes or small squares a few centimetres apart through the skin into the fat with a sharp knife. Take care not to make it too deep.
- In a mortar, grind the coriander, salt and pepper.
- Rub the salt into the scores, pulling the skin apart to make sure the salt goes in.
- Make sure you brush off the excess salt.
- Turn it over and season with a pinch of salt and pepper again
- Place the pork, skin-side up in a roasting tray on top of the onions, garlic and carrots and place it in the preheated oven.
- Roast for 30 to 45 minutes until the skin of the pork starts to puff, and you can see it turning into crackling
- At this point, turn the heat down to 170°C and cook for about 4 1/2 hours or until the meat on the sides pull apart.
- Drizzle the sage and rosemary with olive oil and sprinkle on the roast. Place the roast back in the oven and let these herbs become crispy (This is optional). Remove the leg to a board, cover with tin foil and allow to rest while you make the sauce.
ROASTED LEG OF PORK
Mouthwatering and succulent roasted pork leg that just melts in your mouth, it's so tender.
Provided by Chef DJ
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 430 degrees F (220 degrees C).
- Combine olive oil, sage, garlic powder, onion powder, and salt in a small bowl.
- Rinse pork leg and pat dry with a paper towel. Rub seasoned olive oil onto the pork leg.
- Slice onion and separate layers into rings. Place onion rings and garlic halves in the bottom of a roaster. Place pork on top of onions and garlic.
- Roast in the preheated oven for 40 minutes. Reduce oven temperature to 355 degrees F (180 degrees C) and roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour 20 minutes more.
- Remove from the oven and slice and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 5 g, Cholesterol 154.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 59.4 g, SaturatedFat 3.1 g, Sodium 2414.5 mg, Sugar 3.1 g
ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
PERFECT ROAST PORK CRACKLING
This is the only way to make true crackling on your pork roast. It took me years to perfect this and this is the first recipe to share on zaar
Provided by Barberal
Categories Pork
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Score pork skin, best to have your butcher do this.
- Place pork in colander and pour boiling water over to open the skin. Dry thoroughly and then place in fridge for 1-2 hours.
- Remove from fridge and rub with salt -- Then mix ground fennel seeds with olive oil and rub all over pork and into slits.
- The flavour is magnificent. Use your own judgement on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate to hot oven.
Nutrition Facts : Calories 1839.2, Fat 141.6, SaturatedFat 49, Cholesterol 547.5, Sodium 352.9, Carbohydrate 0.3, Fiber 0.2, Protein 130.8
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- Mix your powders, flakes, cumin, and standard salt in a jar. Add 1 tablespoon (14.2 grams) of the following into an airtight glass jar: lemon pepper, garlic powder, onion powder, dried oregano, dried parsley flakes, and achiote powder (also known as annatto powder).
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- Chop 6 sprigs of oregano leaves into the garlic paste. Start by holding the stem with one hand and peeling off the leaves with the other. Always pull the leaves against the grain so the stem will peel off easily.
- Juice 4 fresh limes into a small bowl. Start by cutting each lime in half with a small knife. Remove a piece of skin from the side opposite to the cut side to ensure that you get juice from all sides of the lime.
- Mix your garlic paste with the prepared seasoning, Mojo sauce, and lemon and orange juice. Put your garlic paste into a large mixing bowl and add ½ cup (64 grams) of the prepared seasoning you made (called Delicioso Adobo), 1 cup (240 mL) of store-bought Mojo sauce, 2 cups (470 mL) of orange juice, and 8 tablespoons (120 mL) of lime juice.
- Place your pork leg into a roasting pan and score its surface. Gently place your 14 to 16 lb (6.4 to 7.3 kg) bone-in whole fresh pork leg into a roasting pan.
- Pour your garlic marinade across the pork. Tilt the mixing bowl carefully over the pork and cover it in marinade. Be sure that the marinade is evenly distributed over the pork's surface and penetrates the meat through the crosshatch scores.
- Place your marinated pork leg in the refrigerator for 4-12 hours. Cover your roasting pan with its lid and place it into the refrigerator. At the halfway point, turn the leg around to help the marinade move around the entire pork.
- Remove the pork from the fridge and let it sit uncovered for 30 minutes before cooking. Place the roasting pan onto a counter or other safe area and let it sit at room temperature.
- Preheat your oven to 450 °F (232 °C). Electric ovens typically take about 10 to 15 minutes to preheat. For gas ovens, they should preheat in about 5 to 10 minutes.
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