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Turning Legs Into Loins
Leg of pork and loin of pork have one thing in common (apart from the obvious) they both respond well to gentle treatment. So much so that, if you follow my lead exactly, there are few people who would be able to tell the difference. The importance of this is that pork leg is a good bit cheaper than pork loin. The trick to passing off a cheaper cut of meat as something more exotic lies in the way in which it is cooked. Cook boned leg slowly and it could just as easily be loin. Here’s what to do: For four people you need a boned-out weight of around 1.5 kilos. The meat will cook well at that weight and you will have some left over. In fact it will serve six comfortably. What follows is how I cook the dish. You may want to get your butcher to do a good part of this for you. First remove the skin, slice it into 2 inch segments, toss it in a plastic bag with salt and pour into a small roasting tin. Put into an oven pre-heated to 325F, 160C. That’s if you want crackling. If you don’t, skip this step, but pre-heat the oven anyway. Cut all the string off the pork, open it out and flatten it. Season the interior with salt, pepper and slices of garlic, then roll, re-tie and place it on a rack in a roasting tin with around a quarter of a pint of water in it. At this point I insert a meat thermometer before putting the roast in the oven. When the thermometer reading is 160C, the joint is done. If you don’t have one, get one. It can make the difference between pork cooked 'juste a point' and food poisoning. Baste with the juices every 45 minutes or so – and use the same juices as a base for the gravy. Finally, please don’t increase the oven temperature because you believe the joint will cook more quickly that way – it won’t, but it will almost certainly dry out.
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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May, 2012
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