Accepting suggestions on how to cook a boneless pork leg joint?!
BJS
PCAT
Answers: i've never prepared this food but i thik you should boil with spices and it′s enought because it′s smoked
BJS
PCAT
Put some lemon pepper on it put it in the oven 350 im a ham bag 1-1/2 hours
I like to slow roast mine, as in this recipe:
http://www.gourmet-food-revolution.com/r...
Cut it up into medium sized pieces, put it in a big bowl, add a small ammount of water (half cup), add salt pepper and other seasonings, put lid on (or plate), put in oven at 120 degrees Celsius and cook for fifteen hours. Delicious.
Rub it with melted butter (or olive oil is a healthy option)-- just a little though, a little salt, too taste, black pepper and oregano. Pre-heat your oven to 300-350 and cook the joint for about 15 minutes. In case your using a microwave, just keep it in for ten minutes on High.
Make some mushroom sauce, with chopped mushrooms (cloud ears, button mushrooms or wild mushrooms...your choice), garlic paste, onion paste, salt and pepper (as hot as you want it) and add a little cilantro.
Pour the sauce on the joint and you're done!
Long, slow roasting, about 45mins per pound at gas 4 plus 45mins
I titled this recipe Sexy-Spicy Pork Roast because of the savoury-sweet dry rub I put on the meat before braising it with thick chunks of onion, sweet potatoes and tart apples. Hope it gives you some inspiration!
I start my pork with the following dry rub;
2 TBSP brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp dried thyme
black pepper & kosher/Malden flaked salt - to taste
1 TBSP fine minced garlic
Optional 1/8 tsp ground chipolte pepper (gorgeous smoked pepper that packs some heat!)
Mash all into a paste and rub over all surfaces of the pork. Allow to marinade for up to 2 hours while you prepare the veggies. You will want a combination of the following;
1 large or 2 small sweet onions, roughly quartered (or 4 - 5 echelion shallots)
3 or 4 peeled garlic cloves
2 - 3 cleaned sweet (or large white) potatoes, cut into quarters
2 tart apples, cored and cut into eighths (quartered and halved again).
Preheat oven to 325 degrees F (gas mark 3).
Heat a cast iron pot with some olive oil. Sear the roast. When ready, add all of the veggies/apples to the pot and add enough boiling water to reach 1/2 up the roast, (approx. enough to cover the veggies).
Roast covered for 3 - 4 hours until the meat is tender and shreds at the slightest touch.
Remove the meat to a platter and keep it warm, allowing it to rest at least 10 minutes before slicing. Remove the veggies/apples from the broth. De-fat the drippings and add back into the roasting pan. Cook it down to intensify the flavours (to taste), be sure to check for seasoning - it can be thickened if you prefer with a slury of cornstarch and water.
Slice the meat and serve with the melange of potatoes and apples and gravy. Fantastic with yorkshire puds on the side!
This dry rub is excellent used on a tenderloin too! Following the recipe above, after searing the meat, omit the boiling water and roast uncovered with onions/shallots and apples in a 350f (gas mark 4) oven for 25-35 minutes, let rest 10 minutes before slicing. If you also want potatoes with the tenderloin, steam them first for approx 8-10 minutes or until they just start to be tender then add to the roasting pan with the onions and apples.
Cheers
In Germany we used to simmer it in water, lots of sauces in order to make it lose the pork taste...rs
The same way as we made "Eisbein"
boneless pork
Ingredients:
1 Joint of boneless pork with crackling.
2 tbs water
salt and pepper to taste
Directions:
Pre-heat oven to 180c or gas mark 4.
Score rind on pork and rub in water, pepper and salt thoroughly. Place covered in oven for twenty minutes per pound. Thirty minutes before cooking is complete, remove cover and turn oven to full and balst the pork so the crackling crackles. Remove from oven. leave to stand for 20 mins and then carve.
Turning the heat high at the end will ensure the crackling.