Name: Pork, Boiled Leg of
Ingredients: 1 leg of pork; coarse sea salt

Pork, Boiled Leg of

Ingredients

1 leg of pork
coarse sea salt

Directions

Cure

Choose a small, compact leg of pork and rub it well with coarse sea salt.
Let it remain in pickle for 7 to 10 days, turning and rubbing it every day.

Prepare and cook

An hour before cooking, soak it in cold water to improve the color.
If using ready-salted pork, check how long it has been in pickle and soak accordingly.
Place the pork in a boiling pot with enough cold water to cover it.

Recipe from a historical cookbook (Internet Archive).

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

Leg of pork: Forms the main body of the dish and gives the meat and fat that cook through during boiling.
Coarse sea salt: Draws out moisture and seasons the meat during the pickling period, firming its texture.

“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.