Pork Leg

Name: Pork leg — the hind leg of the pig, sold fresh as a large roasting joint, with the skin on for crackling. It is lean and mild, and, when cured, becomes ham. A leg is sometimes divided into the topside, silverside and knuckle.

Description

A leg of pork is a classic roast for Sunday lunch, Christmas and family gatherings, and feeds many people, as it often weighs 2 to 4 kg. It is leaner than shoulder or belly, so it can be dry if overcooked, but it responds well to a slow roast, and with a scored skin it gives a crisp crackling.

Fresh leg is also the cut for making ham, gammon, and Italian and Spanish cured hams. A fresh leg of pork is also called a fresh ham in North America.

Main nutrition value

Pork is a good source of high-quality protein, thiamin (vitamin B1), selenium, zinc, vitamin B6 and B12, and its fat content varies widely by cut, from very lean fillet to fatty belly. Pork leg is moderately lean, with the fat mostly in the skin and under it.

How best to be consumed

Pork leg is roasted slowly, with crackling.

1. Score the skin, rub with salt and oil, and roast at 220°C for 30 minutes, then at 160°C for 35 to 40 minutes per 500 g, until the juices run clear and the centre reaches at least 63°C.
2. Rest for 20 to 30 minutes, then carve.
3. Serve with apple sauce, roast potatoes, stuffing and greens.
4. Dice for stews and curries, or slice for stir-fries.
5. Use the leftovers cold, in sandwiches, within 3 to 4 days.

Overconsumption could cause…

Pork leg is healthy in moderation.

1. Parasites such as Trichinella and tapeworm, and hepatitis E virus, from undercooked pork, so cook pork thoroughly, to at least 63°C with a rest.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies to the skin and crackling.
3. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Pork is classed as a red meat by the cancer agency.
4. High salt (sodium), which can raise blood pressure over time, particularly in cured, canned and processed products. This applies to salted crackling and gravy.

GroupsPorkMammals (red meat)High proteinHigh saturated fatLow sodiumRich in seleniumFresh

Related foodsHamPork ShoulderPork Mince / Ground PorkPork RibsPork LoinPork Chop

Wikipedia — Pork, used for origin, naming and history: https://en.wikipedia.org/wiki/Pork