Honey Braised Pork Leg

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30 minutes

One hour 40 minutes


    • 3 lb
      1.5 kg
      Canadian Pork Leg Roast, (inside, outside, or tip) boneless
    • 1 Tbsp
      15 mL
      canola oil
    • 1 cup
      250 mL
      EACH chopped celery and carrots
    • 1
      medium onion, chopped
    • 2 oz
      50 g
      pancetta, chopped (optional)
    • 2 Tbsp
      25 mL
      chopped garlic
    • 1/4 cup
      50 mL
    • 1/3 cup
      75 mL
      red wine vinegar
    • 2 cups
      500 mL
      chicken broth or water
    • 2 cups
      500 mL
      red wine
    • 2 Tbsp
      25 mL
      chopped fresh thyme
    • 3
      bay leaves
    • 2 Tbsp
      25 mL
      melted butter
    • 2 Tbsp
      25 mL
      all purpose flour


Heat oil over high heat in a pot just large enough to accommodate the pork roast. Brown roast on all sides. Remove pork, add celery, carrots, onion and pancetta to pot. Reduce heat to medium-high and sauté for 5 minutes, stirring occasionally. Add garlic, and cook for a futher minute. Add honey and vinegar; boil briskly until mixture is almost dry, about 3 minutes. Add broth or water, wine, thyme and bay leaves. Bring to a simmer and return pork to pot and cover loosely. Simmer for about 90 minutes, turning pork once, or until internal temperature reaches 155-160°F (68-71°C) on meat thermometer. Carefully remove pork, and keep warm. Boil sauce for about 10 minutes; check seasoning. Combine butter and flour in a small bowl, and whisk into cooking liquid. Simmer for another few minutes. If an elegant smooth sauce is desired, strain sauce before serving. To serve, slice pork thinly across the grain of the meat, and serve with sauce.

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