Oven-Roasted Larded Pork Leg | Tender and Flavorful
(0)
Masterpiece
Sezamo
O friptură tradițională românească festivă, cu pulpă de porc împănată cu fâșii de bacon și usturoi, scăldată în vin alb și mirodenii, coaptă lent până devine fragedă de se topește în gură.
Preparation method
Meat Preparation and Larding
Wash and thoroughly dry the piece of pork leg with paper towels. Cut the bacon into thick strips and peel 4 cloves of garlic, slicing them lengthwise into quarters.
Using a sharp, thin-bladed knife, make deep incisions here and there in the piece of meat, along the grain. Insert a strip of bacon and a piece of garlic into each slit.
In a small bowl, mix the sweet paprika, dried thyme, sea salt, ground black pepper, and sunflower oil. Energetically rub the entire piece of pork leg with this flavorful marinade.
Chef's tip
Letting the meat rest for 10-15 minutes after baking allows the internal juices to redistribute evenly, keeping the roast extremely juicy when sliced.
If you prefer a thicker, velvety sauce, blend the roasted vegetables from the pan along with the remaining pan juices and bring the sauce to a quick boil.
15 min
Under an hour
