Leg of Pork
Ingredients
Directions
Cure
Soak the leg of pork in coarse sea salt for 7 to 10 days.
Boil and serve
Place the salted pork in a large pot and cover it with plenty of water.
Bring the water to a boil and maintain a steady boil while cooking.
Ensure the fire remains strong throughout the cooking process.
Cook until fully boiled, then serve with pea pudding, turnips, or greens.
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
- Main cut that becomes tender and moist during long, slow cooking in water.
- Coarse sea salt
- Cures the meat by drawing out moisture and seasoning it deeply, firming its texture.
The step that matters
Maintain a steady boil. If the water drops to a weak simmer or stops boiling, the heat falls and the pork cooks unevenly and slowly. Keeping the fire strong holds the water at a steady temperature throughout cooking.
“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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