Long Simmered Leg of Pork
Long Simmered Leg of Pork:
I have to say that it is really a terrific cut of meat, it is inexpensive, tastes great. The fat content keeps the meat soft, tender and moist. One of these legs should give you 6-8 very generous portions.
An average leg of pork cut like this will be about 2 kilos or 3 1/2 pounds and yield about half that amount of useable meat. Ask the butcher to cut the leg at its joint to help you fit it into a pot because it’s quite large. This can be pretty sorry looking until the meat is sauced. So don´t be turned off by the color of the meat after it is simmered.
The sauce for this is so easy and tasty that you will wind up making and using it on your spareribs and chicken, I promise.
This cut of meat comes from the back or hind legs, it is what is left after the thigh part is used to make hams. The whole thing will cost under 150 kr and I can’t think of very many cuts of meat that will give you 6-8 portions for that money.
Try this with my Warm Potato Salad with Soft Cheese and Scallion recipe.
Long Simmered Leg of Pork
Ingredients
- pork leg, about 2 kilos (lower calf and hock) the bottom 2 joints.
For the Sauce
- 2 dl Chinese light soya or plain Japanese soya (Kikoman)
- 2 dl catsup
- 2 dl dark brown Moskovado sugar or soft brown sugar, both work well.
- 2 dl veg oil vegetable oil - corn or rasp oil (connola oil)
- freshly ground black pepper
Instructions
- Don't cut off any of the fat or skin before cooking.
- Fill a very large pot with cold water and place the leg into it. Bring it slowly up to a simmer and try and remove any coagulated fats and blood that will rise to the surface. This is the only real work there is in this recipe and you don't have to be fanatical about it.
- Once the meat has come to the boil, turn it down and simmer covered very gently for 2½ hours.
- While the meat is cooking make the sauce by simply putting all the ingredients into a small bowl and mixing them together well to dissolve the sugar.
- When done, pour off the water and move the leg to a cutting board or a large dish. Let cool a little so you can handle it. Using a knife but your fingers will be better pull off the skin and any extra fat that is under it. Then pull off the meat from the bone, pulling away any bits of fat that will be in between the meat. Break it up as you go. I do this using my fingers and a fork.
- While the meat is still warm place on a serving plate. Take some of the sauce and pour it over the meat and mix it together and its done.
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