RecipesRoasted pork leg marinated for 14 days with sauce and pea rice
Cut the bacon into slices, the shallot and garlic into small rings, and the zucchini and pepper into thin strips. Mix the praga with the crushed garlic and thoroughly rub it in.
Ingredients (what you need)
1.5 kg pork leg
3.75 g paprika
5 g garlic (cloves)
3 shallots
75 g bacon
1 small zucchini
1 small bell pepper
2 cloves of garlic
200 ml broth, or water with meat gel bouillon
salt
pepper
olive oil
2 sprigs of fresh thyme
2 tablespoons cream
Further
jasmine rice
frozen peas
salt
parsley for garnish
Recipe steps
Cut the bacon into thin slices, shallots and garlic into rings, zucchini and bell pepper into thin strips.
Mix the praganda with the minced garlic and thoroughly rub it into the meat and its folds. Then put the meat into a small container to wrap it tightly. Cover the container with a damp, wrung-out cloth, seal it, and store it in the fridge. This way, the meat will stay fresh for 14 days or longer.
After resting, thoroughly clean the meat, dry it, and wrap it with string to maintain its round shape.
In a pan with a small amount of oil, quickly sear the meat on all sides to seal it.
Grease a pot with oil, place slices of shallots and bacon on the bottom, then place the meat on top, season with pepper and lightly salt. Arrange the bell pepper, zucchini, garlic, and thyme sprigs around it.
Drizzle with broth and cook on low heat for nine hours. In the last hour, slightly uncover the lid to improve the color (it’s good to prop the lid with skewers or a napkin).
Meanwhile, cook the rice according to the package instructions, then fluff it with a fork and stir in the peas.
Carefully remove the cooked meat, let it cool for a while, and slice it. Remove the thyme sprigs and blend the rest of the ingredients with an immersion blender. Taste, and if necessary, add salt, pepper, and dilute with cream.
Serve the meat with the sauce, pea rice, and sprinkle with green parsley.
Additional information about the recipe Roasted pork leg marinated for 14 days with sauce and pea rice
Roasted pork leg, marinated for 14 days in aromatic herbs and spices, is a delicate dish that melts in your mouth. Thanks to the long marination, it gains a deep flavor and juiciness, enhanced by a rich sauce made from drippings and other inventive ingredients. Pea rice pairs excellently as a side dish, not only complementing the flavor of the meat but also adding freshness and tenderness. Together, they create a perfect harmony of flavors that delights every food lover.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
