Bavarian Style Slow Cooked Pork Leg
Serves 6 people
Even though you can make great crackling on your pork leg, that not the limit of its potential – it’s also perfect for slow cooking too. And remember, this is a family dish. Using hot-dog style mustard you’ll have a dish that’s delicate enough for even the youngest diners.
- •800g boneless pork leg, rolled
- •sea salt flakes and freshly-ground black pepper
- •2 tablespoons oil
- •2 brown onions, finely sliced
- •2 cup sauerkraut
- •8 chat potatoes, halved
- •1 litre chicken stock
- •¼ cup mild mustard
- •2 bunches chives, finely sliced
- 1.Untie the pork leg, then season generously with salt, pepper and half the oil. Brown in a large saucepan over a high heat on all sides, then set aside.
- 2.Add the onions and remaining oil to the pan and brown lightly.
- 3.Add the sauerkraut, potatoes, stock and mustard, then mix well. Fit the lid and cook gently on low heat for 2½ hours, until the pork is tender. If using a slow-cooker, transfer to a cooker insert and cook on low heat for 6-8 hours.
- 4.Shred pork with forks, then mix in the chives and serve.