Pork Leg with Apricots
Ingredients
- Ingredients
- 1 ⅕ kilograms Young boar haunch (boneless and trimmed)
- salt
- peppers (freshly ground)
- sweet ground paprika
- 2 onions
- 2 carrots
- 100 grams Parsnips
- 1 stalk Leeks
- 3 Tbsps vegetable oil
- 2 thyme
- 1 bay leaf
- 500 milliliters Game stock
- 1 kilogram Apricot
- 1 Tbsp butter
- 1 tsp honey
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Wash the leg, pat dry and tie with kitchen twine as a roast. Season with salt, pepper and paprika. Peel the onions, carrots, parsley root and leek and roughly chop.
Heat the oil in a roasting pan. Brown the meat on all sides. Remove the meat to briefly fry the vegetables. Add thyme and bay. Add the meat back in. Pour in the game stock. Cook in the oven for about 1 hour.
Remove the roast from the oven and remove the kitchen twine. Strain the meat juices through a fine sieve and simmer slightly.
Wash approximately 800 grams (approximately 28 ounces) apricots. Halve and pit the apricots. Put the apricots, the meat juices and the meat back into the roasting pan. Cook about 30 minutes. Season with salt and pepper.
Rinse and chop the green of the leek. Rinse the other 200 grams (approximately 7 ounces) of apricots, halve and pit them and cut into small cubes. Sauté the leek and the apricots in butter with the honey about 4 minutes. Season with salt.
Take the meat from the oven, let it rest for a moment, then cut into slices. Arrange on a plate with the apricot, meat juices and the leeks and apricots.
Serve as desired with parsley potatoes.
