The Accidental Smallholder Forum

Food & crafts => Recipes => Topic started by: farmers wife on February 19, 2017, 08:50:07 am

Title: cooking large boned and rolled pork leg joint without it going chewy
Post by: farmers wife on February 19, 2017, 08:50:07 am

3.3kg large  diameter not length - I find that when the bone has been removed and the meat has been tightly boned and rolled its really hard to get the joint to cook in the middle without having a dry and chewy outer layer.  Anyone found a good way of cooking a joint to keep it moist but still have cracking?  I am wondering in future not to remove the bone as its a good conductor and perhaps rolling meat makes it difficult to cook when the fibres are so tight.  Cheers

Title: Re: cooking large boned and rolled pork leg joint without it going chewy
Post by: oor wullie on February 19, 2017, 03:16:55 pm

I tend to do big pork joints overnight.
Put it in a tray with some liquid (and herbs or rub a spice mix into it or whatever else you like on your pork) cover with foil and cook at about 100C for 12 to 18hrs.  At the end take the foil off and turn the heat right up to make the crackling as usual.

Title: Re: cooking large boned and rolled pork leg joint without it going chewy
Post by: orchard on February 19, 2017, 04:19:14 pm

I agree with Wullie, low and slow, and perhaps better butchery by removing more sinews :)

Title: Re: cooking large boned and rolled pork leg joint without it going chewy
Post by: sabrina on February 20, 2017, 10:09:19 am

I  cook mine in a roasting tin that has a lid. I add water to cover the bottom and cook for about 3 hrs but this depends on how big your joint is. I top up the water if it starts to dry up. The last 30mins I remove the lid. Works a treat for me.

Title: Re: cooking large boned and rolled pork leg joint without it going chewy
Post by: farmers wife on February 21, 2017, 04:52:10 pm

Thanks.


I find with boned and rolled the inner takes a lot of cooking to get cooked while outer overcooks. Im thinking of leaving the bone in for future butchery.


I think I'll have a go at this one in future:


http://www.jamieoliver.com/recipes/pork-recipes/overnight-roasted-pork-shoulder/ (http://www.jamieoliver.com/recipes/pork-recipes/overnight-roasted-pork-shoulder/)

Title: Re: cooking large boned and rolled pork leg joint without it going chewy
Post by: Bionic on February 21, 2017, 05:16:41 pm

That recipe sounds good. I will have to remember it when I have a big pork shoulder.