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roasting a pork leg in the dutch oven. What to serve as sides

jeniyo Jun 10, 2011 09:13 AM

Hello,

I defrosted this big pork leg, partially deboned and roasted it on a whim last night. I was winging it, so i don't know exactly what "style" this falls under. mashed potatoes or shredded for arroz/ tacos???

did i cross the line here?

here is what i did to the leg last night
trimmed the legs so that there is only a 1/8 thin layer of fat off the top, left the leg partially boned in. tied it up.
rubbed it with oregano, lemon peel, lemon thyme, ancho chili, crushed fennel seed and corianders seeds, S&P.
browned it in some leftover bacon fat (from the same pig actually) and 1 cup of water and 1 cup of chardonnay i was drinking.
Roasted in the oven 300deg for around 5 hours.
I am thinking it needs more roasting, but it was so hot in the house and i wanted to go to bed... would another 2 hours in the oven do any good? or is it too late as the meat will dry out??

The husband is in the house with the in-laws and therefore i am not home to serve it. So, i need a few sides that are easy to put together when i get home tonight.. any suggestions?

  1. Bada Bing Jun 10, 2011 11:51 AM

    I like your seasoning ideas. But I'm not sure how to reply here without some further info, for example:

    --Deboned pork leg is not a standard supermarket cut, so I'm assuming that you might have the shank portion of a whole "natural" ham? But if only the shank bone was involved, I wonder how it could be partially deboned (it's just a straight bone there.) Was the skin on it still?

    --Maybe you have a whole natural ham leg with the aitch-bone portion removed? That's much larger and possibly would not be fully cooked after 5 hours at 300, depending on your starting temp. and the size of the roast. How much does this thing weigh? It is too late now to read the internal temperature of the roast. But I wonder, what makes you think it needs more roasting?

    --If it's now cooled after an overnight, then I don't see why you couldn't cut it in half or in chunks for easier reheating and, if need be, further cooking. Not ideal, but workable. Especially if you're not determined to have a crusty exterior, you could reheat/cook in foil.

    Limitless sides are fast and good and easy. My whim right now would be to do a starch like cous-cous or potatoes and then some sauteed greens or maybe green beans.

    Good luck!

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