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

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

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Servings: 10
Calories: 624


  • 4.4 lb leg of pork
  • 3 1/3 floz oil salt
  • 17 floz brown stock
  • 1 bunch watercress
  • 1/2 pint Apple Sauce


  • 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.
  • 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.
  • Place the roasting tray on the stove and heat gently, allowing the sediment to settle.
  • Drain off the fat, leaving the sediment in the tray.
  • Add the brown stock and allow to simmer gently for a few minutes.
  • Strain through a fine conical strainer into a saucepan, reboil, skim off all traces of fat and season to taste.
  • 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.
  • Arrange slightly overlapping on an oval flat dish, coat with some of the roast gravy and serve garnished with the picked watercress.
  • Serve the remainder of the roast gravy and the Apple Sauce in sauceboats.
Calories: 624 kcal
Carbohydrates: 3 g
Protein: 34 g
Fat: 52g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 144 mg
Sodium: 313 mg
Potassium: 591 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 131 IU
Vitamin C: 2 mg
Calcium: 29 mg
Iron: 2 mg
Cuisine French
Ingredients Pork
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