Leg of pork OFA - english Grill- and BBQ-Recipe - 0815BBQ

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken stock

🥗Healthier: homemade stock

💰Cheaper: water

Homemade stock is lower in sodium and richer in flavor.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity without added sugars.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Yellow mustard is more affordable and still provides tang.

Preheat the oven to 220°C (428°F).

Pat the leg of pork dry with paper towels.

Score the skin in a crisscross pattern without cutting into the meat.

Rub the skin with olive oil and season generously with salt and black pepper.

Insert slivers of garlic into the scored skin and rub rosemary and thyme all over the meat.

Place the leg of pork in a roasting pan and surround with chopped onion, carrot, and celery.

Pour chicken stock and apple cider vinegar into the pan.

Roast in the preheated oven for 30 minutes until the skin is crispy.

Reduce the oven temperature to 180°C (356°F) and continue roasting for 1.5 to 2 hours, basting occasionally.

Check the internal temperature; it should reach 70°C (160°F).

Remove the pork from the oven and tent loosely with foil; let it rest for 15-20 minutes.

While resting, prepare the gravy by straining the pan juices into a saucepan.

Add mustard and bay leaves to the strained juices and simmer until thickened.

Serve the leg of pork sliced with roasted potatoes and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary