Slow Cooked Spicy Pork Leg

Slowly cooked pork leg, marinated for 24 hours in herbs and spices, makes even lean pork meat juicy, tender, full of flavour and very versatile to use in many dishes.

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Ingredients:

  • 1.5-2.0kg piece of pork leg on the bone

to marinate

  • 2 table spoons of olive oil
  • 3 sticks of fresh rosemary
  • medium strength red long chili pepper with seeds
  • tea spoon of sea salt
  • 1/2 tea spoon of coarse black pepper
  • 3 cloves of garlic
  • 7-8 cloves
  • 2 table spoons of red chili peppers and garlic paste

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to cook

  • 1 carrot
  • 1 onion
  • 3 celery sticks
  • outer leaves of cauliflower (can be substituted by white cabbage leaves) provide tenderising effect and give gentle sweetness
  • 1/2 red capsicum
  • 1 tea spoon of fennel seeds
  • tea spoon of dry thyme
  • 10 juniper berries
  • 3 cloves of garlic with skin
  • salt to taste

Preparation:

  • pour olive oil in a marinating dish
  • roughly chop fresh rosemary and long red chili peppers with seeds
  • slice garlic cloves in 3 slices each, make an incision in pork meat with a knife and insert garlic slices, paired with cloves inside them
  • massage salt and black pepper into pork meat
  • apply garlic and chili peppers paste to both sides of the leg
  • place pork leg into container and seal the surface of the meat with glad wrap
  • marinate the meat overnight in the fridge
  •  chop vegetables in chunky pieces and place them on the bottom of casserole dish (cast iron dutch ovens are the best to use)
  • place pork leg on top of vegetables, leave all big pieces of rosemary and half of chili peppers out
  • cut garlic cloves in half, add garlic and spices to casserole dish
  • add water to just cover pork leg, and cook on low heat for 3 hours on a cook top covered with the lid
  • half way through, turn the meat to the other side, make sure that the stock is well seasoned

optional (what I usually do)

  • after 3 hours take the meat out, separate meat from the bones and skin with fat, place the meat in glass container and cover with the strained stock
  • use meat to prepare pasta and rice dishes, warm salads, even sandwiches.

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The stock will become a jelly, and can be used as a salted  concentrate to add flavour to any soups and casseroles. When I used this concentrated stock to make port with rice and vegetables, I mixed 1 cup of stock  and 2 cups of water to cook rice with carrots, onions and capsicum. The pork is quite spicy, but feel free to adjust the amount of chili peppers. For more mild version do not use seeds of chili peppers.

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