Home

Roast Leg of Pork (Cuissot de Pore R´ti)

ingredients

serves 10
2 kg leg of pork
100 ml oil salt
500 ml brown stock
1 bunch watercress
300 ml Apple Sauce

method

1. Season the scored joint and place onto some bones or on a trivet in a roasting tray. Coat with the oil, rubbing it into the skin, and place in the oven at 220°C, reducing the temperature after 20 minutes to 180°C. Roast for 1 1/2 hours, basting occasionally, ensuring that it is well done and the juice runs clear.

2. Remove from the roasting tray and retain, preferably standing on a wire grid for 20 minutes before carving. Any juices collected should be used in making the gravy.

3. Place the roasting tray on the stove and heat gently, allowing the sediment to settle.

4. Drain off the fat, leaving the sediment in the tray.

5. Add the brown stock and allow to simmer gently for a few minutes.

6. Strain through a fine conical strainer into a saucepan, reboil, skim off all traces of fat and season to taste.

7. Remove the crackling and cut into pieces. Carve the leg across the grain, allowing one thick or two thin slices per portion, together with a piece of crackling.

8. Arrange slightly overlapping on an oval flat dish, coat with some of the roast gravy and serve garnished with the picked watercress.

9. Serve the remainder of the roast gravy and the Apple Sauce in sauceboats.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved