Boiled Leg 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 the 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 body of the dish, and its brining cures and seasons the meat as it cooks.
The step that matters
Simmering gently after the boil. A rolling boil toughens meat proteins and can break the surface apart, so reducing the heat to a gentle simmer keeps the pork tender and intact over the three hours.
“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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