ReceptnaptárBraised leg of pork
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Ingredients
Method
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- Wash the leg of pork, salt it and sprinkle with crushed pepper.
- Put it in a pan or roasting tin with the peeled whole onion alongside.
- Add the lard and pour 200 ml of water underneath.
- Cover and braise over low heat or in a 160 °C oven for about 90 minutes, turning and basting regularly.
- If the liquid cooks away, add more water.
- When the meat is easily pierced with a fork, remove the lid.
- For the last 15-20 minutes, brown the surface uncovered at a higher temperature (200 °C).
- Check with a meat thermometer: the core temperature should reach 70 °C.
- Cut into thin slices and serve with the remaining juices poured over, with sides and salad.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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