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Pork Leg Roast with Spice Bread Crust, Red Cabbage and Pears https://www.metro.ca/userfiles/image/recipes/Rôti-fesse-de-porc-en-croute-de-pain-depice-chou-rouge-poire-10373.jpg PT20M PT4H20M PT4H50M
Preheat oven to 275ºF (135ºC).Place bread slices in oven for 15 minutes to dry out.Let bread cool, then break into crumbs using a food processor.Cover roast in breadcrumbs on both sides.Place chopped cabbage in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.Add ginger and vegetable broth and mix.Place roast on top of cabbage and cover with aluminum foil.Lower heat to 225ºF (110ºC), place roast in oven and cook for 4 hours until pink.During the last 10 minutes of cooking, cut each pear into 8 wedges.Heat butters in a non-stick pan over medium-high heat and cook pear slices until browned.Do not overcook the pears, make sure they don’t fall apart.Set aside and keep warm.Remove roast from pan and place on a grill set on a baking sheet.Place cabbage and cooking juices in a large pan, season generously with salt to taste and cover.Bring to a boil for 5 minutes so that cabbage becomes very tender.In the meantime, place grill with roast in the center of the oven and broil for 3 to 5 minutes until breadcrumbs are golden but not burnt.Serve roast with pears and cabbage, and pour cooking juices into a gravy boat.
6-8
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4 slices of spice bread 3 1/2 - 4 lb (1 3/5-1 4/5 kg) pork leg roast 8 cups (2 L) red cabbage, chopped 3 Tbsp. (45 mL) fresh ginger, grated 3 2/3 cups (900 mL) vegetable broth 3 ripe pear 2 Tbsp. (30 mL) butter 1 Tbsp. (15 mL) cooking butter salt
Pork Leg Roast with Spice Bread Crust, Red Cabbage and Pears

Pork Leg Roast with Spice Bread Crust, Red Cabbage and Pears

Rate this recipe
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6-8
portions
0:20
Preparation
4:20
COOKING
4:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    slices of spice bread
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    FRONT STREET BAKERY ITALIAN OR FRENCH BREAD

    FRONT STREET BAKERY ITALIAN OR FRENCH BREAD

    $1.99 ea.

    450 g


    VILLAGGIO BREAD OR BUNS, DEMPSTER'S GRAIN BREAD, BAGELS OR 7" TORTILLAS

    VILLAGGIO BREAD OR BUNS, DEMPSTER'S GRAIN BREAD, BAGELS OR 7" TORTILLAS

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES OR $2.99 EA.


  • 3 1/2 - 4 lb
    (1 3/5-1 4/5 kg)
    pork leg roast
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES PORK BACK RIBS

    IRRESISTIBLES PORK BACK RIBS

    $7.99 ea.

    FULLY COOKED, FROZEN, 680 g SELECTED VARIETIES


    LEGACY PORK CHOPS

    LEGACY PORK CHOPS

    $6.00 ea.

    440 g, SELECTED VARIETIES


  • 8 cups
    (2 L)
    red cabbage, chopped
    You might like:

    Flyer Deal  (1)
    BRUSSELS SPROUTS

    BRUSSELS SPROUTS

    $2.49 /lb

    PRODUCT OF CANADA, CANADA NO. 1 GRADE 5.49/kg


  • 3 Tbsp.
    (45 mL)
    fresh ginger, grated
  • 3 2/3 cups
    (900 mL)
    vegetable broth
  • 3
    ripe pear
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    Flyer Deals  (2)
    CACTUS PEARS

    CACTUS PEARS

    $9.99 ea.

    CASE PRODUCT OF ITALY


    GALA APPLES

    GALA APPLES

    $0.99 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE BARTLETT OR BOSC PEARS PRODUCT OF WASHINGTON, U.S.A. EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF SOUTH AFRICA OR SPAIN 2.18/kg


  • 2 Tbsp.
    (30 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    cooking butter

  • salt
Imprimer ma sélection

Preparation

Preheat oven to 275ºF (135ºC).

Place bread slices in oven for 15 minutes to dry out.

Let bread cool, then break into crumbs using a food processor.

Cover roast in breadcrumbs on both sides.

Place chopped cabbage in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.

Add ginger and vegetable broth and mix.

Place roast on top of cabbage and cover with aluminum foil.

Lower heat to 225ºF (110ºC), place roast in oven and cook for 4 hours until pink.

During the last 10 minutes of cooking, cut each pear into 8 wedges.

Heat butters in a non-stick pan over medium-high heat and cook pear slices until browned.

Do not overcook the pears, make sure they don’t fall apart.

Set aside and keep warm.

Remove roast from pan and place on a grill set on a baking sheet.

Place cabbage and cooking juices in a large pan, season generously with salt to taste and cover.

Bring to a boil for 5 minutes so that cabbage becomes very tender.

In the meantime, place grill with roast in the center of the oven and broil for 3 to 5 minutes until breadcrumbs are golden but not burnt.

Serve roast with pears and cabbage, and pour cooking juices into a gravy boat.

Source : Metro

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