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Pork Leg Roast with Spice Bread Crust, Red Cabbage and Pears
2015-11-19
https://www.metro.ca/userfiles/image/recipes/Rôti-fesse-de-porc-en-croute-de-pain-depice-chou-rouge-poire-10373.jpg
PT20M
PT4H20M
PT4H50M
Preheat oven to 275ºF (135ºC).Place bread slices in oven for 15 minutes to dry out.Let bread cool, then break into crumbs using a food processor.Cover roast in breadcrumbs on both sides.Place chopped cabbage in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.Add ginger and vegetable broth and mix.Place roast on top of cabbage and cover with aluminum foil.Lower heat to 225ºF (110ºC), place roast in oven and cook for 4 hours until pink.During the last 10 minutes of cooking, cut each pear into 8 wedges.Heat butters in a non-stick pan over medium-high heat and cook pear slices until browned.Do not overcook the pears, make sure they don’t fall apart.Set aside and keep warm.Remove roast from pan and place on a grill set on a baking sheet.Place cabbage and cooking juices in a large pan, season generously with salt to taste and cover.Bring to a boil for 5 minutes so that cabbage becomes very tender.In the meantime, place grill with roast in the center of the oven and broil for 3 to 5 minutes until breadcrumbs are golden but not burnt.Serve roast with pears and cabbage, and pour cooking juices into a gravy boat.
6-8
Metro
5
1
5
5
4 slices of spice bread
3 1/2 - 4 lb (1 3/5-1 4/5 kg) pork leg roast
8 cups (2 L) red cabbage, chopped
3 Tbsp. (45 mL) fresh ginger, grated
3 2/3 cups (900 mL) vegetable broth
3 ripe pear
2 Tbsp. (30 mL) butter
1 Tbsp. (15 mL) cooking butter
salt
Pork Leg Roast with Spice Bread Crust, Red Cabbage and Pears
6-8
servings
0:20
Preparation
4:20
COOKING
4:50
TOTAL TIME
Ingredients
-
4
slices of spice bread
-
3 1/2 - 4 lb
(1 3/5-1 4/5 kg)pork leg roast
-
8 cups
(2 L)red cabbage, chopped
-
3 Tbsp.
(45 mL)fresh ginger, grated
-
3 2/3 cups
(900 mL)vegetable broth
-
3
ripe pear
-
2 Tbsp.
(30 mL)butter
-
1 Tbsp.
(15 mL)cooking butter
-
salt
Preparation
Preheat oven to 275ºF (135ºC).
Place bread slices in oven for 15 minutes to dry out.
Let bread cool, then break into crumbs using a food processor.
Cover roast in breadcrumbs on both sides.
Place chopped cabbage in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.
Add ginger and vegetable broth and mix.
Place roast on top of cabbage and cover with aluminum foil.
Lower heat to 225ºF (110ºC), place roast in oven and cook for 4 hours until pink.
During the last 10 minutes of cooking, cut each pear into 8 wedges.
Heat butters in a non-stick pan over medium-high heat and cook pear slices until browned.
Do not overcook the pears, make sure they don’t fall apart.
Set aside and keep warm.
Remove roast from pan and place on a grill set on a baking sheet.
Place cabbage and cooking juices in a large pan, season generously with salt to taste and cover.
Bring to a boil for 5 minutes so that cabbage becomes very tender.
In the meantime, place grill with roast in the center of the oven and broil for 3 to 5 minutes until breadcrumbs are golden but not burnt.
Serve roast with pears and cabbage, and pour cooking juices into a gravy boat.
Source :
Metro
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