Pickled Leg of Pork
Ingredients
Directions
Cure
Salt the pork for 8-10 days, turning and rubbing it daily.
Cook
Soak the pork in cold water for 30 minutes before cooking.
Place the pork in a pot with cold water and bring to a boil.
Skim off any scum that forms on the surface.
Reduce heat and let it simmer for about 3 hours until done.
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
- Provides the large cut of meat that is cured and then slowly simmered until tender.
- Coarse sea salt
- Draws moisture out of the meat and seasons it during the long curing period.
The step that matters
Skimming the scum while the pot comes to a boil. Scum is coagulated protein and impurities that rise to the surface as the water heats. Removing it keeps the broth clearer and the flavour cleaner.
“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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