Boiled Leg of Corned Pork
Ingredients
Directions
Place the leg of corned pork in a pot and cover it with cold water.
Bring the water to a boil, then reduce heat and simmer for three hours.
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
- Corned pork leg
- Provides the main protein; long gentle simmering makes the meat tender and moist.
The step that matters
Simmering at a gentle heat. Once the water boils, reducing the heat to a steady simmer keeps the meat tender. A hard rolling boil toughens muscle fibres and can make the outside stringy while the centre is still tough.
“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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