Baked Pork Leg
Ingredients
Directions
Prepare
Salt the meat and let sit for 30 minutes.
Place the meat in a pan greased with lard.
Add 3-4 tablespoons of water to the pan.
Roast
Set the pan in the oven and cook at high heat until the meat starts to brown.
Reduce the heat.
During roasting, baste with the liquid in the pan.
Keep in the oven for 1 to 1 1/2 hours.
Serve
Serve sliced, with sautéed cabbage.
Pour some sauce from the pan over the slices.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Pork leg
- Dense muscle that becomes tender and juicy as its connective tissue softens during slow roasting.
- Lard
- Fat that conducts heat to the surface of the meat and helps it brown.
The step that matters
Cook at high heat until the meat starts to brown. High heat at the start browns the surface through the Maillard reaction, which builds flavour and colour. Lowering the heat afterwards lets the interior cook through without drying the outside too quickly.
“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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