Beer Basted Roast Pork Leg

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Beer Basted Roast pork leg
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 15 h. 45 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein55 g(56 %)
Fat24 g(21 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K21 μg(35 %)
Vitamin B₁2.3 mg(230 %)
Vitamin B₂0.6 mg(55 %)
Niacin23.8 mg(198 %)
Vitamin B₆1.4 mg(100 %)
Folate39 μg(13 %)
Pantothenic acid2.1 mg(35 %)
Biotin15.7 μg(35 %)
Vitamin B₁₂5 μg(167 %)
Vitamin C5 mg(5 %)
Potassium1,080 mg(27 %)
Calcium43 mg(4 %)
Magnesium79 mg(26 %)
Iron3.2 mg(21 %)
Iodine6 μg(3 %)
Zinc5.3 mg(66 %)
Saturated fatty acids6.3 g
Uric acid402 mg
Cholesterol175 mg
Complete sugar4 g

Ingredients

for
6
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
How healthy are the main ingredients?
olive oilTomato pastegarlic clovesaltonioncarrot

Preparation steps

1.

For the marinade, peel the garlic, squeeze through a garlic press into a bowl and mix with the oil, beer and herbs.

2.

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.

3.

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.

4.

Peel the onions, garlic, carrots and celery root and dice.

5.

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.

6.

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.

7.

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. 

8.

If desired, serve with braised cabbage and fried potatoes.

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