Pork Leg Slices in Savory Marinade

This recipe is a delightful way to prepare pork leg slices, featuring a rich and savory marinade that brings out the best flavors of the meat. The pork legs are infused with a combination of fresh spices and herbs, marinated to perfection, and then roasted to achieve a tender and juicy result. It offers a perfect balance of salty, spicy, and umami flavors sourced from soy sauce, dried herbs, and a hint of tomato paste. This dish is ideal for a hearty family meal or a festive gathering with friends. By following this method, you will achieve a succulent meat dish that is not only full of flavor but also visually appealing with its rich glaze and aromatic scent. The preparation requires patience, as the marinating process ensures the meat absorbs all the delicious flavors. The slow cooking method helps the pork become tender, making each bite a delightful experience. With some tips and variations provided, you can easily adapt this recipe to your taste or dietary requirements. Try pairing it with simple side dishes to allow the pork's delicious flavors to be the star of your meal.

Ingredients

Main Ingredients:

• 1.5 - 2 kg pork leg slices
• 150 ml soy sauce
• Tomato paste or sauce
• 2 onions
• 2 - 4 garlic cloves
• 25 ml olive oil

Spices and Herbs:

• Pepper
• Dried parsley
• Dried dill

Preparation Time

• Total Time: 180 minutes (plus 24 hours for marinating)

Step-by-Step Instructions

1. Prepare the Pork: Season the pork leg slices generously with pepper, dried parsley, and dried dill. Ensure the spices are evenly distributed across all pieces.

2. Slice the Pork: Make shallow grid-like cuts on the surface of each pork slice, cutting about 0.5 cm deep on both sides. This helps the marinade absorb more efficiently.

3. Apply the Spices: Rub the cut spices and herbs into the pork, ensuring each piece is well coated. Place the seasoned pork in the refrigerator to allow the spices to infuse.

4. Create the Marinade: Grate the onions and garlic into a bowl. Add the tomato paste, soy sauce, and olive oil. Mix well, ensuring a smooth consistency. Allow the marinade to sit in the refrigerator for a short period to meld the flavors.

5. Marinate the Pork: Take the pre-seasoned pork slices and thoroughly coat them with the prepared marinade. Ensure each slice is generously covered.

6. Chill the Pork: Place the marinated pork in a baking dish. Cover it with plastic wrap and refrigerate for 24 hours, allowing the flavors to penetrate the meat deeply.

7. Preheat and Prepare: Preheat the oven to 200°C. Remove the marinated pork from the refrigerator, taking off the plastic wrap.

8. Bake with Foil: Cover the baking dish with aluminum foil and place it in the oven. Let it cook covered for an initial period, allowing the pork to stew in its juices.

9. Roast Uncovered: After a period of initial cooking, remove the foil and lower the temperature to 180-190°C. Continue roasting until the pork is fully cooked, attaining a rich, golden-brown crust.

10. Final Touch: For those who enjoy a slightly charred finish, turn up the heat slightly during the last few minutes of cooking. This will enhance the caramelization and give a bit of crispy texture.

11. Serve: Once done, remove from the oven, let it rest briefly, and serve warm.

Tips

• Substitutions: If you prefer a sweeter marinade, add a tablespoon of honey or brown sugar to the mix.
• Cooking Technique: Letting the pork rest after baking helps retain its juices when sliced.
• Herb Variations: Fresh herbs can be used instead of dried, but you'll need to use three times the quantity.

Nutrition

• Calories: Approx. 370 per serving
• Protein: 32g
• Fats: 21g
• Carbs: 8g

Variations

• Dietary Needs: For a lower sodium option, consider using low-sodium soy sauce.
• Flavor Variations: Experiment by adding citrus zest or juice for a fresh twist.

Serving Suggestions

• Side Dishes: Serve alongside mashed potatoes or a fresh green salad.
• Garnishes: Sprinkle with fresh herbs like parsley or dill before serving.
• Pairings: Complements well with a crisp white wine or light beer.

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