Fried pork leg
4 servings
150 minutes
Roasted pork leg is a traditional Russian dish that combines the rich aroma of meat, tender texture, and crispy golden crust. This recipe has long been used at festive feasts when something hearty and impressive was desired. Cooking in light beer gives the meat a special tenderness and rich flavor, while garlic and rosemary add spicy notes. Baked to a crispy crust, the leg is served with cherry tomatoes and fresh rosemary, complemented by spicy ketchup, mustard, and horseradish. The dish pairs perfectly with rustic bread and a glass of cold beer, creating an atmosphere of warm home gatherings.
1
Boil the pork leg in light beer for 2 hours. Then, slightly cool it and cover with a mixture of salt, ground pepper, minced garlic, and rosemary.
- Pork leg (trotter): 1500 g
- Lager (pale beer): 1 l
- Ground black pepper: to taste
- Salt: to taste
- Garlic: 2 cloves
- Rosemary: to taste
2
Bake in a preheated oven at 190 degrees until a crispy golden crust forms. Serve the roasted pork leg with cherry tomatoes and rosemary. Place ketchup, mustard, and horseradish on the table separately.
- Pork leg (trotter): 1500 g
- Cherry tomatoes: 2 pieces
- Rosemary: to taste
- Ketchup: 50 g
- Mustard: 50 g
- Creamed horseradish: 50 g
