This recipe is the perfect combination of juicy meat and fruity flavors, creating a dish that is rich in flavors and ideal for festive occasions or family lunches. With the addition of white wine and light caramelization, this dish becomes a true gastronomic delight. The preparation requires a little patience, but the result is an extremely juicy and aromatic pork leg that will delight your guests.
Ingredients:
- 2 kg of pork leg
- 2 medium-sized quinces
- 3 apples
- 2 onions
- 5 cloves of garlic
- 3 spoons of olive oil
- 200 ml of white wine
- 2 bay leaves
- 1 teaspoon of allspice
- 1 teaspoon of dry rosemary
- 1 teaspoon of dry thyme
- Salt and freshly ground pepper
- 1 spoon of mustard
- 1 spoon of honey
Preparation:
- Marinating the meat:
Wash the pork leg and dry it well with paper towels. If the meat has a thick layer of fat, make shallow cuts with a knife so that the spices penetrate better. In a large bowl, mix olive oil, mustard, honey, allspice, rosemary, thyme, salt and pepper. Add finely chopped garlic. Rub the prepared marinade well all over the meat. If possible, cover the meat with transparent foil and leave it to marinate in the refrigerator for at least 2 hours, ideally overnight. This will ensure that the meat absorbs all the flavors and becomes juicy.
- Preparation of fruits and vegetables:
Wash the quince and carefully remove the core and seeds. Cut them into quarters – the pieces should be large enough because they will gradually fall apart during baking and contribute to the rich taste. Wash the apples, remove the core with the seeds and cut them into quarters or thick slices. Peel the onion and cut it into thick rings, which will serve as an aromatic base in the pan.
Heat the oven to 180°C. Arrange the onion rings in a large baking tray, and arrange the quince and apple pieces over them. Add the bay leaf, then place the marinated pork leg – this will allow the juices from the fruit and onion to further soften the meat during roasting.
Pour the white wine over the meat. First part of the baking: Cover the baking sheet with aluminum foil to retain moisture and place it in the preheated oven. Roast the meat for 2 to 2.5 hours, checking occasionally to make sure there is enough liquid. If necessary, pour its own juices from the pan over the meat.
Caramelization: After the meat is soft, remove the foil and increase the oven temperature to 220°C. Bake for an additional 20-30 minutes so that the outside of the meat gets a nice golden brown color and caramelizes slightly. Watch the cooking carefully so that the meat does not become dry.
- Finishing and serving:
When the meat is cooked, remove the pan from the oven and let the meat rest for 10-15 minutes. This is important because the juices are distributed evenly and the meat becomes juicier when cut.
Cut the meat into thick slices and serve it together with pieces of roasted quince, apples and onions, drizzled with the rich juices from the pan.
As a side dish, you can serve mashed potatoes, baked potatoes or a fresh salad, depending on your preferences.
Tips for successful preparation:
- Marinating: Longer marinating (ideally overnight) allows the meat to absorb all the spices, resulting in a richer flavor and softer texture.
- Adding liquid: If during roasting you notice that the liquid evaporates too much, feel free to add a little more white wine or water to keep the meat juicy.
- Spices: Experiment – if you like a more intense taste, add a few sprigs of fresh rosemary or thyme to the pan. Also, a little smoked paprika or a pinch of cinnamon can add a special touch.
- Roasting control: Monitor the meat during roasting, and if it seems to be drying out too much on the outside, cover it with foil for a short time until it reaches the desired juiciness.
Enjoy this delicious dish ideal for family lunches or special occasions!
