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The chefs of Fab, tips on cooking a leg of pork....
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By (user no longer on site) OP
over a year ago
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As the title says what is the best way of cooking a leg of pork.
I want it to be juicy and full of flavour so what is the best way to cook it and what can be added to enhance the taste?? |
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Old medieval recipe.
Simmer pork leg in 2l dry cider with 2 onions (quartered) some black peppercorns and celery leaves.
When cooked, remove from cider and allow to cool.
Remove outer fat, score a 'diamond' pattern into the meat & spread with a layer of Dijon mustard. Cover mustard layer with slices of orange and stud into place with plenty of cloves.
Pour honey over the top of the oranges and spread liberally.
Bake in oven for approx. 1 & 1/4hrs at a medium heat.
Bloomin' lovely! |
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By (user no longer on site)
over a year ago
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For a more Christmassey zest to it, make a sauce from cranberries and kumquats, it will be very tarte so add a good portion of sugar to it. Boil it all up and leave it simmering for 1/2 hour then run it through a fine sieve (discard the berries etc) and then pour over the pork after you've scored it as in the above post. |
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By (user no longer on site) OP
over a year ago
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"Old medieval recipe.
Simmer pork leg in 2l dry cider with 2 onions (quartered) some black peppercorns and celery leaves.
When cooked, remove from cider and allow to cool.
Remove outer fat, score a 'diamond' pattern into the meat & spread with a layer of Dijon mustard. Cover mustard layer with slices of orange and stud into place with plenty of cloves.
Pour honey over the top of the oranges and spread liberally.
Bake in oven for approx. 1 & 1/4hrs at a medium heat.
Bloomin' lovely!"
Now that sounds amazing!!!
I can almost taste it just from reading your recipe!!  |
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By (user no longer on site)
over a year ago
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"As the title says what is the best way of cooking a leg of pork.
I want it to be juicy and full of flavour so what is the best way to cook it and what can be added to enhance the taste??"
.
Leg of pork is not a joint I would buy, so can't help sorry!
Good luck with it!  |
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By (user no longer on site)
over a year ago
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You could cook it several ways.
You could slow cook (potroast) for half the cooking and finish off in the oven to crisp.
I would pot roast with some cider and chopped carrot, celery and onion and sit the meat on that.
should be gorgeous and you have the makings of a lovely sauce too with the stock.  |
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By (user no longer on site)
over a year ago
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"You could cook it several ways.
You could slow cook (potroast) for half the cooking and finish off in the oven to crisp.
I would pot roast with some cider and chopped carrot, celery and onion and sit the meat on that.
should be gorgeous and you have the makings of a lovely sauce too with the stock. "
turn oven on ,,, when its hot , put meat in ,,, when smoke alarm goes off its well done ,, before smoke alarm goes off is best time to get it out ,,, ps ,, keep pot noodles for emergencies |
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By *lirty14uMan
over a year ago
Milton Keynes |
In these hard up financial times, its good to see you have only cut one leg off your pig. It should be fine on the other three till next Christmas, but then you're going to have to make a very difficult decision...  |
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By (user no longer on site)
over a year ago
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this is a nigella recipe and easy as anything.....
slice squash after removing seeds...dont have to peel....
slice sweet pots and a big onion...
stick in baking tray.bit of oil over um.... cook till slightly charred and blend and add stock . salt and pepper to taste.
done.
and its yummy |
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By (user no longer on site) OP
over a year ago
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"later on this afternoon im gonna make a nice winter soup.
roasted butternut squash and sweet potato
i got me cooking head on "
I made a bowl of that soup a couple of weeks ago and it was fantastic!!
There was a wee nip to it as well |
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By (user no longer on site)
over a year ago
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Ohhhh i love it, and the cooking.
could cook for an army me but this year i aint gonna bother.
how does beans on toast with a sprig of holly on it sound for xmas dinner. |
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By (user no longer on site)
over a year ago
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"In these hard up financial times, its good to see you have only cut one leg off your pig. It should be fine on the other three till next Christmas, but then you're going to have to make a very difficult decision... "
funny .......made i laugh out so very loud the neighbour heard me!!! |
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By (user no longer on site)
over a year ago
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Concur with Plums and View about having lovely soups this time of the year!
I got a big pot of chicken stock on the hop at the mo, and it warms me up just thinking about the soups I shall make from it! |
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"Concur with Plums and View about having lovely soups this time of the year!
I got a big pot of chicken stock on the hop at the mo, and it warms me up just thinking about the soups I shall make from it! "
You have chickens hopping around your kitchen |
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By (user no longer on site)
over a year ago
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"Concur with Plums and View about having lovely soups this time of the year!
I got a big pot of chicken stock on the hop at the mo, and it warms me up just thinking about the soups I shall make from it!
You have chickens hopping around your kitchen "
.
Grrrrrrrrrr, typo again!!!
You know what I meant, on the HOB!!!  |
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"Concur with Plums and View about having lovely soups this time of the year!
I got a big pot of chicken stock on the hop at the mo, and it warms me up just thinking about the soups I shall make from it!
You have chickens hopping around your kitchen
.
Grrrrrrrrrr, typo again!!!
You know what I meant, on the HOB!!! "
I know but you know you cant get away with typo's around here lol |
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"Old medieval recipe.
Simmer pork leg in 2l dry cider with 2 onions (quartered) some black peppercorns and celery leaves.
When cooked, remove from cider and allow to cool.
Remove outer fat, score a 'diamond' pattern into the meat & spread with a layer of Dijon mustard. Cover mustard layer with slices of orange and stud into place with plenty of cloves.
Pour honey over the top of the oranges and spread liberally.
Bake in oven for approx. 1 & 1/4hrs at a medium heat.
Bloomin' lovely!
Now that sounds amazing!!!
I can almost taste it just from reading your recipe!! "
Im just going to make that now. How long do you think i should let the pork simmer for? |
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By (user no longer on site)
over a year ago
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"Im just going to make that now. How long do you think i should let the pork simmer for?"
.
That's a quick dash to the shops or what?!
Since the leg is all muscle, I'd say at least 2h |
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"Im just going to make that now. How long do you think i should let the pork simmer for?
.
That's a quick dash to the shops or what?!
Since the leg is all muscle, I'd say at least 2h "
Quick dash you must be bloody joking £87 later and mile long queues in tescos.
But my little secret is tesco's is an extension of my house lol |
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By (user no longer on site)
over a year ago
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"In these hard up financial times, its good to see you have only cut one leg off your pig. It should be fine on the other three till next Christmas, but then you're going to have to make a very difficult decision...
funny .......made i laugh out so very loud the neighbour heard me!!!"
Lol me too, daughter just asked what I was watching. Depends also on your palate. I would wash pork with half a lemon. Score the skin, season with salt, dried ginger and honey. Crush cloves of garlic and poke into skin. Cover in foil and place in preheated oven gas mark 180 for two hours remove foil to brown to taste. |
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By (user no longer on site) OP
over a year ago
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"Score the skin, then cover the skin in chinese 5 spice & baste periodically with - eh, coca cola. Make the skin crispy and the inside juicy. mmmm."
Am not really a fan of Coca Cola, will Irn Bru do?? |
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By (user no longer on site)
over a year ago
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"Score the skin, then cover the skin in chinese 5 spice & baste periodically with - eh, coca cola. Make the skin crispy and the inside juicy. mmmm."
Kin ell, a glaswegian partaking in a soft drink, now there's a bloody first |
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By (user no longer on site)
over a year ago
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Leg of pork ? is it boned (no seriously - if the leg has a bone it will take longer to cook) pork and sage go so well together. To get a the best pork crackling, score the skin and pour over a kettle of boiling water over it, then dry the skin and run with a mixture of salt, chopped garlic and fresh sage, cover with oil and put into a very hot oven for about 30 - 40 mins. Baised regular during cooking and dont over cook, pork is much safer now than before so allow 15mins per 500grms plus an extra 15mins. Allow to rest before carving. To help the flavour put the leg onto a bed of roughly chopped onions, carrots, leeks and whole garlic. If you want once the skin has started to crisp, cover with tin foil, but remove for the final 40 mins and turn the oven back up. Oh and serve with apple sauce and a chilled white. Whens me dinner |
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By (user no longer on site) OP
over a year ago
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"Leg of pork ? is it boned (no seriously - if the leg has a bone it will take longer to cook) pork and sage go so well together. To get a the best pork crackling, score the skin and pour over a kettle of boiling water over it, then dry the skin and run with a mixture of salt, chopped garlic and fresh sage, cover with oil and put into a very hot oven for about 30 - 40 mins. Baised regular during cooking and dont over cook, pork is much safer now than before so allow 15mins per 500grms plus an extra 15mins. Allow to rest before carving. To help the flavour put the leg onto a bed of roughly chopped onions, carrots, leeks and whole garlic. If you want once the skin has started to crisp, cover with tin foil, but remove for the final 40 mins and turn the oven back up. Oh and serve with apple sauce and a chilled white. Whens me dinner "
Thanks Chef for that, sounds simple for a simpleton like me
One question i want to ask, should i put water in with the veg on the roasting tray  |
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