Pork Leg

Pok Leg BISO

Pork Leg

Pork Leg

R67.00R134.00 Incl. VAT

In stock
0 out of 5

R67.00R134.00 Incl. VAT

Choose between 1kg or 2kg portion

SKU: 67 Category:
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Description

Pork leg with the bone in and skin on.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Friday.

Southern Suburbs up to Steenberg – Monday to Friday.

Northern Suburbs – Monday to Friday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Friday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg
Portion Size

,

Roast pork leg

Ingredients:

  • 1 x 3kg higher-welfare leg of pork
  • 2 tablespoons coriander seeds
  • 1 tablespoon white peppercorns
  • 6 fresh bay leaves
  • extra virgin olive oil
  • 6 onions
  • ½ a bunch of fresh sage
  • ½ a bunch of fresh rosemary
  • 30 g plain flour
  • 1 big bunch of fresh flat-leaf parsley
  • 1-2 tablespoons mustard

Method:

  1. Preheat the oven to full whack.
  2. Score the pork leg with a sharp knife in a zig-zag pattern.
  3. Bash the coriander seeds, peppercorns and 2 teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste.
  4. Rub the paste all over the pork, making sure you get it into all the nooks and crannies.
  5. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top.
  6. Roast for 35 to 40 minutes, or until you have a lovely crisp crackling, then turn the oven down to 170°C/325ºF/gas 3. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart.
  7. When the time’s up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy.
  8. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy.
  9. Place the roasting tray on the hob over a medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce.
  10. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection.
  11. Serve the roast pork with the sauce.

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