Beer-roasted pork leg and ribs

Name: Beer-roasted pork leg and ribs
Ingredients: 2 kg boneless pork leg; 1 kg pork ribs; 15 g salt; 2 g ground pepper; 5 g paprika; 1 head garlic (50 g); 100 ml oil; 500 ml beer

Meat - Beer-roasted pork leg and ribs by Vera M. - Recipia

Beer-roasted pork leg and ribs cook covered in the oven, then brown at 200°C. The pork leg and ribs release juices into the pan with beer, garlic and paprika, while the meat turns tender and develops a golden crust. I used holiday-sized quantities; I prefer the leg cut into thick slices, while I leave the ribs in pieces. Preparation: 20 minutes. Cooking: 125 minutes. Resting: 10 minutes. Total time: 155 minutes. Serves: 12. About 590 kcal and 45 g protein per serving.

Ingredients

2 kg boneless pork leg
1 kg pork ribs
15 g salt
2 g ground pepper
5 g paprika
1 head garlic (50 g)
100 ml oil
500 ml beer

Preparation

1. Pat the pork leg and ribs dry with paper towels, then cut them into pieces that fit the roasting pan. 2. Arrange the meat in the pan and sprinkle it with 15 g salt, 2 g pepper and 5 g paprika. 3. Peel the cloves from the head of garlic and add them to the pan. Pour 100 ml oil and 500 ml beer over the meat. 4. Cover the pan with aluminum foil and roast at 200°C for 105 minutes. Take the pan out every 30 minutes and turn the pieces; the meat will start to soften. 5. Remove the foil and roast for another 20 minutes, turning the meat after 10 minutes, until browned on both sides. Leave it to rest for 10 minutes before serving.

Notes

The roast keeps in the fridge for up to 3 days, with the sauce poured over the meat. Serve it with polenta; the ribs bring to mind a Sunday roast, but you eat them more slowly, with your hands. The beer goes into the pan as is; if you don't want alcohol, replace it with 500 ml chicken stock. Regular beer may contain gluten. Choose a leg cut with a little visible fat, not a very lean one. Thick pieces may need another 10-15 minutes, and if you're serving the meal at a set time, allow for the 10-minute rest while you finish the side dish.