Roasted Leg Of Pork Recipes
ROASTED LEG OF PORK
Mouthwatering and succulent roasted pork leg that just melts in your mouth, it's so tender.
Provided by Chef DJ
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 430 degrees F (220 degrees C).
- Combine olive oil, sage, garlic powder, onion powder, and salt in a small bowl.
- Rinse pork leg and pat dry with a paper towel. Rub seasoned olive oil onto the pork leg.
- Slice onion and separate layers into rings. Place onion rings and garlic halves in the bottom of a roaster. Place pork on top of onions and garlic.
- Roast in the preheated oven for 40 minutes. Reduce oven temperature to 355 degrees F (180 degrees C) and roast until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour 20 minutes more.
- Remove from the oven and slice and serve.
Nutrition Facts : Calories 366.8 calories, Carbohydrate 5 g, Cholesterol 154.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 59.4 g, SaturatedFat 3.1 g, Sodium 2414.5 mg, Sugar 3.1 g
LEG OF PORK WITH CRACKLINGS
Not to be confused with ham, a fresh leg of pork is relatively uncommon today. The traditional Cuban way is to dress it with oregano and lemon, an approach that couldn't be easier -- or better.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Mix minced garlic, lemon zest and juice, oregano, 2 teaspoons salt, and the oil in a medium bowl.
- Using a sharp knife, make parallel cuts all over pork leg, cutting through skin and fat (but not meat), spacing cuts 1/2 inch apart. Using a paring knife, cut ten 1/2-inch slits into meat (between parallel cuts). Stuff each slit with a halved garlic clove.
- Pat garlic mixture all over pork, pushing paste between each parallel line and covering pork. Season generously with salt and pepper. Transfer to a large plastic bag set in a pan (such as a turkey roasting bag), leaving top open to let skin dry. Refrigerate overnight (or up to 2 days).
- Preheat oven to 475 degrees. Position rack in lower third of oven. Remove pork from bag, and place in a large roasting pan, skin side up. Let stand 1 hour at room temperature. Season again with salt and pepper, and pour wine in pan. Roast for 45 minutes, reduce heat to 350, and continue roasting until thickest part of pork registers 145 degrees on a meat thermometer, about 3 hours. (Check temperature every 15 minutes during final hour of roasting.) Let rest at least 1 hour before serving.
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