Beer Basted Roast Pork Leg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 21 μg | (35 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.8 mg | (198 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 garlic clove
- 4 Tbsps olive oil
- 250 milliliters dark beer
- ½ bunch mixed Fresh herbs (such as oregano, parsley, thyme ...)
- 1 ½ kilograms Suckling pig leg (without Central and hipbone)
- 500 grams finely chopped Pork bone (such as the Central and hip bones, ribs, tail)
- salt
- freshly ground peppers
- 2 onions
- 1 garlic clove
- 2 carrots
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 500 milliliters Beef broth
Preparation steps
For the marinade, peel the garlic, squeeze through a garlic press into a bowl and mix with the oil, beer and herbs.
Rinse the meat and pat dry. Make cross-hatch cuts into the rind of the pork and brush with the marinade. Cover and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F) convection. Rinse the bone and pat dry. Remove the meat from the marinade, drain and reserve the marinade and season the meat with salt and pepper.
Peel the onions, garlic, carrots and celery root and dice.
Heat the oil in a roasting pan and brown the bone over medium heat, about 10 minutes. Add the vegetables and saute until brown. Add the tomato paste, sauté briefly and pour in a little broth. Pour into the pan and place the leg with the rind side down into the liquid. Bake until the meat is tender and the juices run clear when the pork is poked with a knife, 2-2 1/2 hours. Turn the meat after 1 1/2 hours and if necessary, add broth and the remaining marinade to keep the meat moistened. Remove from the pan and turn on the broiler.
In a bowl, stir together 50 ml (approximately 3 1/2 tablespoons) of water with 1 pinch of salt. Brush the rind with the saltwater. Place the meat on a broiler pan and broil until golden brown and crisp, 10-15 minutes Keep turning the meat over and brushing with saltwater.
Strain the pan sauce through a fine-meshed sieve into a saucepan and boil until thick. Season with salt and pepper. Slice the roast and serve with the sauce.
If desired, serve with braised cabbage and fried potatoes.
