Quality Pork Leg Joint 2kg

Quality Pork Leg Joint – Juicy Tender Roasting Joint, Impresses every time – Just Beautiful

Quality Pork Leg Joint

Which is better Pork Leg Meat or Pork Shoulder

Pork Shoulder meat is more fatty than pork leg meat and produces very tender and succulent roasting joints. Slowly roasted for hours it becomes meltingly tender.

What is best way to Roast a Pork Leg

A Pork Leg Joint is usually roasted whole, but it can also be boned and cut into smaller roasting joints, or thinly sliced to make steaks called escalope\’s. Pork legs are low in fat and can be quite dry when slow-roasted. Quality Pork Leg Joint

What is best way to cook a Joint of Pork

If you’re cooking a joint of pork with crackling, preparing the crackling begins as soon as you get it home. Take the joint out of any packaging and dry the joint thoroughly, taking extra care to get the rind completely dry. Cover loosely with a clean tea towel and store in the fridge.

Pork Leg Joint 2kg – Tender Succulent Joint – Simply Outstanding

“This underrated cut makes a brilliant centrepiece, and is slow-cooked for perfect crackling. Plus, any leftovers make for epic sarnies. ”

• String
• Kitchen Paper
• Knife
• oven
• Small Knife
• Roasting Tray

• 2 Kg large pork leg joint with rind (Use Quality Joint – Pay Extra)
• 3 Each garlic cloves (Sliced Finely)
• 15 Gram Sage – Fresh (Fine Sliced)
• 3 Each Large Onions (Thickly Sliced)
• 2 tbsp Vegetable Oil (Standard)
• 1 tbsp Sea Salt Flakes (Standard)

1. Remove the pork from its packaging 2 hrs before cooking and dry really well with kitchen paper. Keeping the string on, use a very sharp knife to score the skin 10-12 times, going through to the fat but not the meat. Leave to dry, uncovered, on a plate in the fridge for 1½ hrs, then allow to come to room temperature for 30 mins.
2. Preheat the oven to gas 8, 230°C, fan 210°C. Put the pork, skin-side down, on a board and use a small knife to make deep holes in the meat all over. Push a few slices of garlic and some sage into each hole, then season lightly.
3. Put the onions in the base of a shallow roasting tin and put the pork on top, skin-side up (the meat should rise above the sides). Rub the oil all over the meat and skin; evenly sprinkle the sea salt over the skin. Add enough water (400- 500ml) to cover the base of the tin, taking care not to wet the pork skin.
4. Roast for 25 mins. Reduce the heat to gas 4, 180°C, fan 160°C; roast for a further 2 hrs. Top up with water if necessary so the onions don’t catch.
5. If the crackling isn’t crisp and golden after 2 hrs, increase the heat to gas 8, 230°C, fan 210°C, and cook for another 10 mins or so. Once crisp, cover loosely with foil and set aside to rest for 20 mins.

Keep it simple at your next Sunday lunch with this classic roast pork recipe. For the perfect crackling, prepare the pork 2 hrs ahead of cooking and season with garlic and sage. Slow roast on a bed of onions, and remove from the oven once the crackling is crisp and golden. Serve with your favourite roast side dishes and enjoy.

Drying is important because you need the skin to be completely dry for the oil to stick to it. Any moisture will stop the crackling developing.

Main Course

Roast pork leg crackling joint with cider gravy

The secret to making great crackling is to score the skin well and to pour boiling water over it before cooking.

Sumptuously juicy and tender roast pork leg crackling joint, with a rich cider gravy made with the roasting juices. Ideal for a Sunday roast. This roast pork dish is easy to cook and very, very tasty.

The secret to making great crackling is to score the skin well and to pour boiling water over it before cooking.

Can you Cook Pork Skin separate from the Meat

CRACKLING Pork skin can be trimmed away from the flesh, salted and roasted to make crunchy pork scratchings, often served as a pub nibble. For fuss-free crackling, cook the skin separately from the meat. Doing it this way means you won’t need to worry about interrupting the meat while it’s cooking.

For the pork leg joint

• preheat your oven to 180C (350F; gas mark 4)
• deeply score the skin of the joint with a sharp knife. Use a cross-hatch pattern for best results
• boil a kettle of water and slowly pour some of it over the skin. To make this easier, place the joint on a grill in the sink (you don\’t need to keep the water). Quality Pork Leg Joint
• place the onion, carrot, celery, leek, garlic, bay leaves and thyme in a deep roasting tray
• place the pork joint on top of the vegetables, skin-side up
• season the joint with the salt and pepper, and then rub the olive and seasoning into the skin
• pour the stock and cider over the vegetables
• put the roasting tray in the oven, and cook for 35 minutes per 450g (1lb), plus 35 minutes
• once cooked, place the joint on a grill above the roasting tray, loosely cover with foil and leave to rest before carving. Quality Pork Leg Joint

For the cider gravy – Quality Pork Leg Joint

• using a potato masher, gently mash the veg in the roasting tray to release the flavour (and some of the starch) into the liquid
• strain the juice into a large measuring jug or mixing bowl, ideally using a conical sieve
• skim off the excess fat from the liquid (top-tip – a few ice cubes dropped in will congeal the fat, making it easier to skim off)
• pour the gravy into a saucepan and re-heat until piping hot
• If necessary, add a little cornflour to thicken the gravy
• carve your joint and serve with green vegetables and mashed or roasted potatoes, pouring the cider gravy on top.

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