DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
CUBAN ROASTED PORK LEG: PERNIL
Provided by Ingrid Hoffmann
Categories main-dish
Time 6h45m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.
- Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
- Preheat the oven to 450 degrees F.
- Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.
- Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
- Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.
- Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.
- Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.
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
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.
More about "roasted leg of pork recipes"
PORK LEG ROAST RECIPE | JAMIE OLIVER ROAST PORK RECIPES
From jamieoliver.com
Cuisine BritishTotal Time 4 hrs 40 minsCategory MainsCalories 486 per serving
ROAST PORK WITH CRACKLING RECIPE - TESCO REAL FOOD
From realfood.tesco.com
HOW TO MAKE ROASTED PORK LEG (QUICK AND EASY RECIPE) …
From mexicoinmykitchen.com
WHAT TO DO WITH LEFTOVER PORK ROAST: 15 EASY IDEAS
From allrecipes.com
PERFECT PORK ROAST RECIPES - FOOD NETWORK
From foodnetwork.com
SIMPLE WAYS TO ROAST PORK LEG (WITH PICTURES) - WIKIHOW LIFE
From wikihow.life
84% (10)Published Nov 1, 2018Category Pork
- 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).
- Crush your garlic cloves into a paste. Place your 12 garlic cloves onto a cutting board. Hold each clove by its side and carefully cut them in half lengthwise.
- 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.
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
5/5 (254)Total Time 3 hrs 35 minsCategory MainsCalories 746 per serving
10 BEST PORK LEG ROAST RECIPES | YUMMLY
From yummly.com
PORK LEG RECIPES - BBC FOOD
From bbc.co.uk
10 BEST PORK LEG ROAST RECIPES | YUMMLY
From yummly.com
GREEK STYLE ROAST PORK WITH HONEY SAUCE - MY GREEK DISH
From mygreekdish.com
37 SUNDAY ROAST DINNER RECIPES | OLIVEMAGAZINE
From olivemagazine.com
OUR BEST SLOW-COOKER PORK RECIPES - FOOD & WINE
From foodandwine.com
ROASTED LEG OF PORK | NZ PORK
From pork.co.nz
ROAST LEG OF PORK – KETO “SUNDAY DINNER” RECIPE - MY KETO KITCHEN
From myketokitchen.com
SLOW-ROASTED ROTISSERIE PORK LEG RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK ROAST RECIPES
From allrecipes.com
HOW TO MAKE: ROASTED LEG OF PORK WITH CRISPY CRACKLING
From thelondoneconomic.com
ROAST PORK RECIPES - BBC FOOD
From bbc.co.uk
ROASTED PORK LEG – HORNADO DE CHANCHO – LAYLITA’S RECIPES
From laylita.com
ADAM LIAW’S ROAST LAMB SHOULDER WITH HERBS DE PROVENCE
From smh.com.au
ROASTED LEG OF PORK | ALLRECIPES
From allrecipes.com
You'll also love