Pork Leg Recipes

Updated on July 19, 2016
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Leg of pork is a fairly inexpensive cut of meat. Although perhaps a majority of people will buy it in the form of a large joint and roast it in the oven - or even cook it outdoors if they happen to be hosting a grilling party - there are a great many other ways in which it can be bought and cooked.

Leg of pork steaks make a tasty and leaner alternative to beef, while diced pork leg is perfect for casseroles, or stir fries such as sweet and sour pork. This page is devoted to examining the many different ways in which it can be bought, cooked and served, either as a simple dinner for one or as part of a larger family meal.

Pork Leg Steak on a Bun with Cheese, Garlic Mushrooms and Homemade Fries

The cut fries are carefully patted dry before their first frying
The cut fries are carefully patted dry before their first frying
Preparing the garlic mushrooms
Preparing the garlic mushrooms
Cheese is melted over the pork leg steak
Cheese is melted over the pork leg steak
Pork leg steak on a bun with cheese, garlic mushrooms and fries is ready to serve
Pork leg steak on a bun with cheese, garlic mushrooms and fries is ready to serve

This recipe is a simple yet delicious alternative to a burger and fries.

Ingredients per Serving

4oz leg of pork steak
1 large floury potato
1 bread roll with poppy seeds (or similar)
1 large closed cup mushroom
1oz cheddar or other hard cheese
1 clove of garlic
1 tbsp extra virgin olive oil
Pinch of dried sage
Salt and pepper
½ tomato and basil leaves for garnish if desired

Method

The fries for this recipe are going to be fried twice, allowed to cool between times. Begin therefore by peeling the potato and slicing/chopping it in to fries. It is important to then carefully pat the fries as dry as possible in a clean tea towel or paper kitchen towel before deep frying them the first time for around four minutes. Drain them on kitchen paper, cover and set them aside.

The pork leg steak should be seasoned with salt and pepper and shallow fried in a little sunflower oil, over a moderate heat, for about eight to ten minutes each side until done. Transfer it to a preheated plate, cover with foil and leave to rest.

Finely dice the closed cup mushroom. Pour the olive oil in to a small saucepan, grate in the peeled garlic clove and add the sage. Bring up to a medium heat and stir for about a minute before adding the mushroom for a further two minutes cooking time.

The fries will now be fried for a second time, for around five minutes until beautifully crisp and golden. While they are cooking, cut the bread roll in half and add the poork fillet to the bottom half. Grate the cheese and carefully place it on top of the pork. Heat under a hot grill until the cheese melts and bubbles and plate. Add the mushrooms on top, drain the fries and serve immediately.

Leg of Pork Steak with Honey Glazed Apple and Pan Roasted Potatoes

Carefully rub the skin off the cooked and cooled potatoes and discard
Carefully rub the skin off the cooked and cooled potatoes and discard
Gently fry the pork in a little oil
Gently fry the pork in a little oil
Glaze the apple ring in honey and sage
Glaze the apple ring in honey and sage
Plate the pork and the roast potatoes
Plate the pork and the roast potatoes

Applesauce is a very popular accompaniment to roast pork but in this recipe I have actually served a whole slice of apple with the pork steak, just as something a little bit different from the norm.

Ingredients per Serving

6oz leg of pork steak
6 to 8 baby potatoes
¾” thick slice of Granny Smith apple (cored/skin on)
1 tbsp honey
Pinch of dried sage
½ tomato to garnish (optional)
Salt and pepper

Method

The baby potatoes firstly have to be cooked by boiling and cooled. Wash them but do not peel them and add them to a large pot of cold, salted water. Put the pot on to a high heat until the water boils and then reduce the heat to achieve a simmer for thrity minutes. Drain the potatoes and add them to a bowl of cold water to cool.

Bring a little sunflower oil up to a moderate heat in anon-stick frying pan. Season the leg of pork steak on both sides with salt and pepper and fry for eight to ten minutes until done. Transfer to a heated plate and cover with foil to rest.

Drain the potatoes and use the ball of your thumb to rub off the skins. This should be fiarly easy to do. Dry the potatoes with kitchen paper or in a clean tea towel and deep fry in oil for five minutes, until beautifully crisp and golden.

When the potatoes have been added to the fryer, wipe the frying pan in which the pork was cooked with kitchen paper. There is no need to wash it. Add the honey and the sage and bring up to a medium heat. Fry the apple slice for a minute to a minute and a half each side. Do not overcook or it will start to come apart.

Drain the potatoes on kitchen paper and plate along with the leg of pork steak. Lay the apple slice on top of the pork with a spatula. Remember that the honey will cause the apple slice to stay very hot for longer. Add the tomato garnish and serve.

Mixed Grill

The link sausages and the leg of pork steak are added to the frying pan first
The link sausages and the leg of pork steak are added to the frying pan first
The Lorne sausage and black pudding are added to the pan after the pork has been turned
The Lorne sausage and black pudding are added to the pan after the pork has been turned
The egg is fried on top of the bread
The egg is fried on top of the bread
The meat is plated first
The meat is plated first
HP Sauce is an optional addition to the leg of pork mixed grill
HP Sauce is an optional addition to the leg of pork mixed grill

Leg of pork steaks make for an excellent inclusion at an outdoor summer grilling party. They can be served with chicken, sausages, beef steaks and a wide variety of other creations. They can also be served in a similar fashion as part of an indoor fry-up, at any time of year, and this is just one suggestion for how it can be incorporated.

Ingredients per Serving

4oz leg of pork steak
2 beef link sausages
1 Lorne sausage (where available)
1 slice of black (blood) pudding
2 rashers of bacon
1 egg
1 slice of bread
Salt and pepper

Method

Add some sunflower oil to a large, non-stick frying pan and bring it up to moderate heat. Season the leg of pork and add it to the pan with the link sausages only. Fry for ten minutes, turning the sausages occasionally. Turn the pork and add the Lorned sausage and black pudding. Fry for a further ten minutes, turning the Lorne sausage and black pudding after five.

When the black pudding and Lorne sausage have been turned, add some more sunflower oil to a smaller frying pan. Break the egg in to small bowl and season with salt and pepper. Use an egg cup or small glass to cut a hole in the centre of the bread. Put the bread in to the heated oil and carefully pour the egg on top, ensuring that the yolk slips in to the hole. Fry for a couple of minutes on a fairly high heat. Turn carefully and fry for another couple of minutes.

The bacon should ideally be grilled for a couple of minutes each side, started as soon as the egg is in the frying pan. Alternatively, it can be quickly fried in the large poan once the other meats have been removed.

Plate the bacon, sausages, black pudding and leg of pork before sitting the eggy bread on top of the bacon. The HP Sauce is optional but does provide an additional, delicious finishing touch to any meal of this type, with tomato ketchup being an obvious alternative.

Where to Buy Black Pudding in the USA

Although black pudding is widely available in the UK and many other countries, it is by no means so widely available in the USA in particular. Fortunately, even where you do not have a traditional supplier in your state or area, this does not mean that you have to forego black pudding. Amazon sells a wide variety of black puddings under different names, vacuum packed or canned.

My thanks go to David Russell for pointing this out in the comments section below.

Comments

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    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      7 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Cloverleaf.

      Thank you! I always think it is a shame in this modern world that so many wonderful foodstuffs only remain available regionally, when there is no reason why they could not be produced and enjoyed around the world. Still, I'm glad you at least get to enjoy a taste of home now and again. Maybe that will make you appreciate it all the more? :)

    • Cloverleaf profile image

      Cloverleaf 

      7 years ago from Calgary, AB, Canada

      Hi Gordon, black pudding and HP sauce is a bit more difficult to come by in Canada but I always enjoy them all the more whenever I go back to visit the UK. They compliment pork dishes so well!

      Another well laid out hub that made my mouth water once again, thank you.

      Cloverleaf.

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      7 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, David

      Sorry for late reply to this and although I am not aware of any direct replacement that may be available to you, I can offer two other suggestions.

      Thanks to your reminder, I have now included details above of black pudding products available to buy on Amazon. The less obvious option is to contact a local butcher, provide them with details of black pudding and ask them to make and promote it. They may take some convincing but pointing to the evidence of how popular black pudding is in other countries may cause dollar signs to appear before their eyes as to how they can exploit an untapped local market. Good luck!

    • Russell-D profile image

      Russell-D 

      7 years ago from Southern Ca.

      Gordon - for us in California, we need a substitute for Black Pudding. Have any suggestions? David Russell

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