Boiling Meat
Ingredients
Directions
Place the leg of pork in a large pot and cover with water.
Bring to a boil, then reduce heat to maintain a gentle boil.
Cook for 2.5 hours, starting from when it begins to boil.
Serve with peas pudding, parsnips or carrots, greens, and potatoes.
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
- Pork leg
- Forms the main body of the dish; slow simmering turns its connective tissue tender and moist.
- Coarse sea salt
- Seasons the pork and water during the long simmer, flavouring the meat through and through.
The step that matters
Maintain a gentle boil. A vigorous boil toughens meat and can break it apart, while a gentle simmer cooks it evenly and keeps the texture tender and juicy.
“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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