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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
0 0 0 0
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 pears 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
servings
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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    PREMIÈRE MOISSON BREAD

    PREMIÈRE MOISSON BREAD

    $4.29 ea.

    RAISIN HAZELNUT HONEY OR SOURDOUGH WALNUT 500 g


    DEMPSTER'S WHOLE GRAIN OR RYE BREADS OR GRAINHOUSE BREADS, 7" TORTILLAS OR PULL-APART BUNS

    DEMPSTER'S WHOLE GRAIN OR RYE BREADS OR GRAINHOUSE BREADS, 7" TORTILLAS OR PULL-APART BUNS

    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
  • 8 cups
    (2 L)
    red cabbage, chopped
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    Flyer Deal  (1)
    BRUSSELS SPROUTS

    BRUSSELS SPROUTS

    $3.99 /lb

    PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg


  • 3 Tbsp.
    (45 mL)
    fresh ginger, grated
  • 3 2/3 cups
    (900 mL)
    vegetable broth
    You might like:

    Flyer Deal  (1)
    SAVE $1.98 ON 2
    CAMPBELL'S BROTH

    CAMPBELL'S BROTH

    2 for $4.00

    480 - 900 mL, SELECTED VARIETIES OR 2.49 EA.


  • 3
    ripe pears
    You might like:

    Flyer Deal  (1)
    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    ABATE PEARS PRODUCT OF ITALY OR SOUTH AFRICA, EXTRA FANCY GRADE 99¢/LB, 2.18/KG GALA APPLES PRODUCT OF U.S.A. OR CHILE, EXTRA FANCY GRADE 99¢/LB, 2.18/KG SEEDLESS NAVEL ORANGES PRODUCT OF SPAIN, 99¢/L

    $0.99 /lb or ea.


  • 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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