Pork leg is the most tender and juicy piece of pork. Try cooking it along with the beans. You will receive a delicious, unique traditional South African dish.
It is necessary
-
- Pork leg - 1.5 kg;
- Beans (red, dry) - 300 g;
- Carrots (medium) - 2 pcs.;
- Onions - 2 pcs.;
- Tomato paste - 2 tbsp l.;
- Garlic - 5 teeth;
- Carnations - 15-20 pcs.;
- Bay leaf - 3 pcs.;
- Salt (to taste);
- Allspice (peas, to taste);
- Vegetable oil (for frying) - 2 tbsp. l.
Instructions
Step 1
Rinse the beans and soak in cold water. Leave it overnight.
Step 2
Prepare the pork leg. To do this, wash it well, scrape it off. Place in a large saucepan and cover with water so that it covers the whole meat.
Step 3
Place the saucepan over high heat and bring to a boil. Skim off the foam with a slotted spoon. Transfer the pot to low heat. Peel 1 onion and 1 carrot. Add to the pot with the ham. Season with salt to taste. Place bay leaves and peppercorns in a saucepan. Cook for 2 hours.
Step 4
Boil the beans until tender, discard in a colander. Peel the leftover onions and carrots. Cut into large pieces and fry in a skillet with hot oil.
Step 5
Add cooked beans, tomato paste to the fried onions and carrots and pour in 1 cup of broth from the casserole with ham. Cover and simmer for 30 minutes.
Step 6
Cool the pork leg. Transfer it to a deep baking dish. Let dry a little. Use a knife to make small cuts in the skin and stuff the meat with garlic and cloves.
Step 7
Place the stews and vegetables in the ham pan. Cover the dish with foil and place in an oven preheated to 200 degrees for 40 minutes.
Step 8
Remove the foil and bake for another 10 minutes to brown the pork. Remove the ham from the oven. Place gently on a large platter. Serve to the table. Bon Appetit!
