The pork leg has many uses. These include leg ham, prosciutto, roasts, pickled pork and steak, to name but a few. At Shady Patches Farm, we have also developed Leg Bacon - tastes exactly like regular bacon, but with way more meat, way less fat, and a very small amount more texture.
Pork leg steak is a healthy and versatile cut, that you can bend to almost any purpose - from Stir Fry to BBQ. Lighter in colour than beef, as well as finer in texture, pork steak is a delicious alternative when substituted in almost any beef dish.
To BBQ a leg steak, heat your pan searing hot, add a little lubrication, such as oil or lard (our favourite), and add the meat. when the cooked section reaches the middle, when viewed from the side, turn it over, and when the same happens for the other side, take it off the heat and rest it for a minute. This allows the meat fibres to relax, and reabsorb the cooking juices.
Once cooked, slice and top a fresh green salad, pop onto a steak sandwich, or serve with jacket potatoes and steamed veggies.
Our administrative assistant, Karen, has given us this great leg roast recipe, perfect for any cook, no matter your level of experience.
As a quick reference, here are the key points:
Leg of pork with rind, 15 minutes per 500g, 20-30 minutes at 220°C, then: 180°C for remainder of cooking time.