Leg of Pork
Ingredients
Directions
Place the leg of pork in a pot and cover with water.
Bring to a gentle boil and allow to cook for 20 minutes per pound.
Skim the surface as soon as it boils and continue to skim often.
Serve with pea pudding and turnips.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pork leg
- Provides the meat that becomes tender and juicy during slow simmering in water.
The step that matters
Skimming the surface after it boils. Foam and fat rise to the surface as the pork heats. Removing them regularly keeps the cooking liquid clearer and stops scum from settling back onto the meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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