(Baked leg of little pork - Our recipe)

1 2,500 kg ( 5 1/2 lb) leg of little pork
50 g (1 3/4 oz) raw ham, in a piece
3 fresh young onions, finely chopped
2 tablespoons fresh rosemary needles
4 or 5 fresh sage leaves
330 ml (11 fl oz – 1 1/3 C) beer
3 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: about 3 hours
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Cut the raw ham into thin strips. Wash the rosemary and sage leaves and pat dry them with absorbent kitchen paper.
Lard the leg; make small incisions with a pointed knife all over it. Insert a raw ham strip together with a litlle piece of sage leaf and some rosemary needles in every incision.
Put 2 tablespoons of olive oil in a large pan (the best choice is the wok) and let the leg fry on both sides. Remove the meat from the pan, add the remaining olive oil and chopped onions. Let them fry lightly. Be careful the onions don’t brown.
Preheat the oven to 200°C (400°F).
Put the onions and fat in a deep baking pan; add the beer and the leg of pork. Season to taste with salt and pepper (only if desidered) and bake for about 3 hours, turning over the meat frequently.
Thirty minutes before the end of cooking remove the leg from the pan and cut it up to the bone, then keep on baking.
Serve the leg hot in a large serving plate.

Note

- Accompany this dish with baked potatoes.
- If you want to prepare an Italian meal, open your menu with some appetizers, serve a first course based on pasta and then this leg. Finish with an apple tart.

What's the right wine?
Area abbinamenti.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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