Ron1YY
11-14-2008, 11:21 AM
Fresh leg of pork
makes 6-8 servings
6 lbs of leg of pork
1 tbsp olive oil
4 green onions chopped
1 tsp crushed rosemary
2 cloves garlic minced
1 tsp chopped parsley
¼ tsp cracked black pepper
crushed red pepper to taste
½ cup chicken broth
½ cup water
brown leg on all sides in oil on high heat. Drain excess fat
take out of pot and place in a roasting pan. Sprinkle rosemary, green onion, and red pepper. And rub into meat. Pour in checken broth and water and cover. On stove top bring to a boil and then transfer to oven. Bake at 350 degrees for 2 ½ to 3 hrs. Occasionally baste pork.
Remove meat and place on to a serving patter. Let meat rest for 15 minutes before slicing. Skim fat from juice and scrape up any bits from botton of pan. On stove top and bring to a boil. Serve gravy with the sliced pork
makes 6-8 servings
6 lbs of leg of pork
1 tbsp olive oil
4 green onions chopped
1 tsp crushed rosemary
2 cloves garlic minced
1 tsp chopped parsley
¼ tsp cracked black pepper
crushed red pepper to taste
½ cup chicken broth
½ cup water
brown leg on all sides in oil on high heat. Drain excess fat
take out of pot and place in a roasting pan. Sprinkle rosemary, green onion, and red pepper. And rub into meat. Pour in checken broth and water and cover. On stove top bring to a boil and then transfer to oven. Bake at 350 degrees for 2 ½ to 3 hrs. Occasionally baste pork.
Remove meat and place on to a serving patter. Let meat rest for 15 minutes before slicing. Skim fat from juice and scrape up any bits from botton of pan. On stove top and bring to a boil. Serve gravy with the sliced pork