Roast Pork Leg: Six Pepper and Sea Salt Crust

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.