- Prep
- 30 min
- Cook
- 120 min
- Total time
- 150 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 520 kcal
Quick summary
“This noble piece of pork leg is wrapped in an aromatic crust of six crushed peppers with fleur de sel and fresh herbs, seared in an iron pan and roasted at 160°C. Served with velvety sweet potato and apple purée with nutmeg, it makes a classic and aromatic roast.”
What you need to know
- The rustic grinding of the six varieties of peppers in the mortar releases complex essential oils without producing aggressive heat.
- The initial sear of the meat on all sides creates a protective caramelized crust that preserves the internal juiciness of the pork.
- Gentle cooking at 160°C in a covered pot until reaching 63°C in the core ensures soft slices without drying out the fibers.
Ingredients
Main
- kg Pork leg (boneless)
- tablespoons Extra virgin olive oil
- cloves Alho amassado
- ramos Fresh chopped rosemary
- ramo Chopped fresh thyme
- tablespoon Fleur de sel
- teaspoon Black peppercorns
- teaspoon Pink peppercorns
- teaspoon Green peppercorns
- teaspoon White peppercorns
- teaspoon Allspice berries
- teaspoon Sichuan peppercorns
- ml Vegetable or chicken broth
- ml White wine vinegar
- unit Medium onion coarsely chopped
- unit Medium carrot coarsely chopped
- stalk Coarsely chopped celery
- units Medium sweet potato peeled and chopped
- units Fuji or Gala apple, peeled and chopped
- tablespoons Unsalted butter
- cup Fresh cream
- pinch Freshly grated nutmeg
- Salt
- Ground white black pepper
Instructions
Principal
- Remove the pork leg from the refrigerator 30 minutes before to reach room temperature. Dry it well with paper towels. The most important tip is to ensure the meat is dry for a perfect crust.
- In a mortar, coarsely grind black, pink, green, white, allspice, and Sichuan peppercorns. Mix this selection of peppers with the fleur de sel, crushed garlic, rosemary, and chopped thyme. Rub this paste all over the surface of the pork leg, massaging the meat well.
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork leg on all sides until a caramelized crust forms. This professional technique is crucial for sealing in the meat's juices and starting the formation of a flavorful crust.
- Remove the pork leg from the pan. Add coarsely chopped onion, carrot, and celery, sautéing for 5 minutes. Deglaze with white wine vinegar, scraping the bottom to release concentrated flavors. Then, add the vegetable broth to form the base of the sauce.
- Return the pork leg to the pot, cover, and place in a preheated oven at 160°C. Bake for approximately 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 63°C for medium-rare. Turn the meat every 45 minutes.
- Remove the pork leg from the oven, transfer to a board, and cover loosely with aluminum foil. Let it rest for 15-20 minutes before slicing. The most common mistake is slicing the meat immediately, losing the juices and tenderness.
- While the pork leg roasts, cook the sweet potato and the chopped apples in boiling salted water until tender. Drain well. In simple terms: the apples add a natural sweetness and balanced acidity to the puree, elevating the final flavor.
- Mash the sweet potato and apples with a fork or masher. Incorporate the butter, fresh heavy cream, nutmeg, salt, and white black pepper to taste. Mix until smooth and creamy. Adjust the seasoning if necessary.
Chef's tips
- Remove the pork leg piece from refrigeration 30 minutes before roasting so it reaches room temperature and cooks evenly.
- Cook sweet potato and apples together in broth for the mash, mashing with butter and heavy cream while still hot.
- Let the roast pork leg rest for 10 minutes covered with loose aluminum foil before slicing against the muscle fibers.
Variations
- Brush a tablespoon of wildflower honey over the meat in the last 15 minutes of oven time to create a shiny glazed crust.
- Add whole garlic cloves and shallots to the broth at the bottom of the pan to compose a thick strained sauce for drizzling.
- Finish the puree with lemon zest to introduce a fresh nuance that breaks the sweetness of the apple.
Substitutions
- The boneless pork leg can be replaced by pork loin with a fat cap or tied boneless pork shoulder.
- The selection of six peppers can be adapted with black, white, pink, and allspice peppercorns.
- The sweet potato in the puree can be replaced by arracacha (batata-baroa) while keeping the fuji apples in the preparation.
How to store
Keep the pork slices and the puree in separate containers in the refrigerator for up to 4 days. Reheat the meat drizzled with the roast broth.
Can it be frozen?
Freeze the roast beef slices immersed in the broth in a proper container for up to 3 months. The sweet potato and apple purée freezes perfectly.
What to serve with
Serve with moist onion farofa in butter, salad of bitter fresh watercress leaves, and dry red wine of good structure.
Frequently asked questions
Why is fleur de sel used instead of regular refined salt?
Fleur de sel has crispy crystals that adhere to the crust without dissolving instantly, providing a crunchy texture.
What is the particularity of Sichuan pepper in the pepper crust?
Sichuan pepper brings unique citrus notes and a slight numbness to the taste buds, balancing the heat of the other peppers.
Can I reuse the vegetables from the bottom of the roasting pan?
Yes, blend the onion, carrot, and celery with the reduced broth in an immersion blender to get a full-bodied and aromatic sauce to serve on the side.
How to ensure the pork leg doesn't get dry after the long oven time?
Bake covered at a mild temperature of 160°C with broth at the bottom of the pot and use a thermometer to remove as soon as it reaches 63°C to 65°C.
