Best Leg Of Pork With Cracklings Recipes
EASY ROAST PORK WITH PERFECT CRACKLING
Deliciously tender roast pork topped with perfect crispy crunchy crackling is much easier than you think... This recipe takes just 2 hours from start to finish and only 5 minutes is hands on time! (Serves 4-6, depending on appetite.)
Provided by Eb Gargano
Categories Main Course
Time 2h
Number Of Ingredients 6
Steps:
- Remove the pork from the fridge approximately 30 minutes before cooking (2 hours before you wish to serve the pork).
- Preheat your oven to 240C / 220C fan / gas mark 9 / 475F.
- Using a very sharp knife, score the rind with deep scores in a diamond pattern (or ask your butcher to do this), then pat the pork dry using kitchen paper.
- Sprinkle the salt and pepper over the rind of the pork and work it in to the cuts using your fingers.
- When the pork has been out of the fridge for 30 minutes, and the oven is at the correct temperature, place the pork on a rack in a roasting dish and put it into the oven for 30 minutes.
- After the pork has been in the oven for 30 minutes, turn the oven down to 200C / 180C fan / gas mark 6 / 400F and continue cooking for 50 minutes.
- Remove the pork from the oven and leave to rest for 10 minutes before carving.
- For ease of carving, remove the crackling first (it should pull away quite easily), then carve the pork into slices and cut up the crackling into chunks.
- Serve with Yorkshire puddings, roast potatoes or mashed potatoes, plus apple sauce, pork gravy and all your favourite roast dinner vegetables.
- To make a delicious gravy to go with the roast pork, simply mix 1 tablespoon of cornflower with a small splash of cold water in a jug until you have a thin paste.
- Add the hot chicken stock to the jug and stir to combine.
- Tip the contents of the jug into the roasting tray and stir gently to mix the stock with the pork juices and to release the stuck-on bits from the bottom of the pan.
- Tip the gravy through a sieve into a clean saucepan and gently heat until the gravy starts to bubble and thicken. Take off the heat when the gravy is your preferred thickness. (See note 2.)
Nutrition Facts : Calories 239 kcal, Carbohydrate 2 g, Protein 39 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 105 mg, Sodium 301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEG OF PORK WITH CRACKLINGS
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Mix minced garlic, lemon zest and juice, oregano, 2 teaspoons salt, and the oil in a medium bowl.
- Using a sharp knife, make parallel cuts all over pork leg, cutting through skin and fat (but not meat), spacing cuts 1/2 inch apart. Using a paring knife, cut ten 1/2-inch slits into meat (between parallel cuts). Stuff each slit with a halved garlic clove.
- Pat garlic mixture all over pork, pushing paste between each parallel line and covering pork. Season generously with salt and pepper. Transfer to a large plastic bag set in a pan (such as a turkey roasting bag), leaving top open to let skin dry. Refrigerate overnight (or up to 2 days).
- Preheat oven to 475 degrees. Position rack in lower third of oven. Remove pork from bag, and place in a large roasting pan, skin side up. Let stand 1 hour at room temperature. Season again with salt and pepper, and pour wine in pan. Roast for 45 minutes, reduce heat to 350, and continue roasting until thickest part of pork registers 145 degrees on a meat thermometer, about 3 hours. (Check temperature every 15 minutes during final hour of roasting.) Let rest at least 1 hour before serving.
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