Pork Leg With Orange Lemon Glaze Recipe
Ingredients
| Orange juice | 3 1/2 Cup (16 tbs) | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| 1 bone-in pork hind leg (14 to 16 lbs.) | ||
| Sweet potatoes | 16 Small, scrubbed | |
| Carrots | 6 Pound, peeled | |
| Orange halves and fresh rosemary sprigs or citrus leaves (optional) | ||
Directions
In an 8- to 10-inch frying pan over high heat, boil orange and lemon juices, uncovered, until reduced to about 2/3 cup; stir often to prevent scorching.
Set glaze aside.
If desired, score skin of pork leg with a sharp knife to make a 1-inch diamond pattern.
Set meat, hip joint down, directly in a roasting pan (at least 12 by 17 inches).
Roast, uncovered, on lowest rack of a 400° oven for 30 minutes, then reduce oven temperature to 325°.
Continue to roast until a meat thermometer inserted in thickest part (not touching bone) registers 165° to 170°F.
Allow about 20 minutes per pound, or about 5 hours total for a 15-pound leg.
Siphon off and discard fat occasionally.
About 1 1/2 hours before pork is done, arrange some of the yarns and carrots around roast; put remaining vegetables in a 9- by 13-inch baking pan and bake alongside meat.
Baste vegetables occasionally with pork juices.
About 10 minutes before leg is done, brush evenly with half the glaze.
Lift cooked roast from pan (use potholders to protect hands) and transfer to a platter; surround with vegetables.
Let roast stand in a warm place for about 20 minutes before carving.
Meanwhile, slam and discard fat from pan juices; stir in remaining glaze.
Bring to a boil over medium-high heat, scraping pan to loosen crusty bits; pour into a serving dish.
Garnish roast with orange halves and rosemary, if desired.
Cut skin from roast and snip into small pieces with scissors.
Carve meat.
Offer sauce to spoon over individual portions of meat, vegetables, and crisp skin.
Set glaze aside.
If desired, score skin of pork leg with a sharp knife to make a 1-inch diamond pattern.
Set meat, hip joint down, directly in a roasting pan (at least 12 by 17 inches).
Roast, uncovered, on lowest rack of a 400° oven for 30 minutes, then reduce oven temperature to 325°.
Continue to roast until a meat thermometer inserted in thickest part (not touching bone) registers 165° to 170°F.
Allow about 20 minutes per pound, or about 5 hours total for a 15-pound leg.
Siphon off and discard fat occasionally.
About 1 1/2 hours before pork is done, arrange some of the yarns and carrots around roast; put remaining vegetables in a 9- by 13-inch baking pan and bake alongside meat.
Baste vegetables occasionally with pork juices.
About 10 minutes before leg is done, brush evenly with half the glaze.
Lift cooked roast from pan (use potholders to protect hands) and transfer to a platter; surround with vegetables.
Let roast stand in a warm place for about 20 minutes before carving.
Meanwhile, slam and discard fat from pan juices; stir in remaining glaze.
Bring to a boil over medium-high heat, scraping pan to loosen crusty bits; pour into a serving dish.
Garnish roast with orange halves and rosemary, if desired.
Cut skin from roast and snip into small pieces with scissors.
Carve meat.
Offer sauce to spoon over individual portions of meat, vegetables, and crisp skin.
Chef
