Nürnberg-Braten-Bein von Schweinefleisch
(Nuremberg Roast Leg Of Pork) Recipe

Origin: Germany Period: Traditional

Ingredients:

1 leg of fresh pork, boned, rolled and tied
salt and freshly-ground black pepper, to taste
butter or lard, for frying
500ml water
225g lebkuchen, grated

Nürnberg-Braten-Bein von Schweinefleisch
(Nuremberg Roast Leg Of Pork) Preparation:

Method:

Rub the trussed pork leg very generously with freshly-ground black pepper then place on a tray or plate, cover with foil and set aside in the refirgerartor for 2 days.

After this time, liberally salt the roast on all sides then add a little butter or lard to a large flame-proof casserole or Dutch oven and use to fry the roast on all sides until well browned (about 15 minutes). Add the water, bring to a simmer then cover the pan tightly with a sheet of foil and a lid and allow to simmer gently for about 150 minutes, or until the pork is tender when pierced with a fork. Transfer the meat to a rack set inside a roasting pan and cover the top and sides with 1/3 of the lebkuchen crumbs (reserve the braising juices). Transfer to an oven pre-heated to 220°C and roast for about 20 minutes, or until the crumbs turn a golden brown.

Baste with the pan juices, making sure to cover every part of the roast then cover with another layer of crumbs before returning to the oven. Repeat the basting, layering and roasting process several times, until a thick crust forms. Remove the meat from the pan and set aside for 10 minute, covered with a sheet of foil to rest.

Place the roasting pan on the hob and remove the rack. Add a little of the braising juices to the pan to form a thick gravy (the lebkuchen crumbs in the pan will act as a thickening agent). Slice the pork, arrange on serving plates and serve with the gravy.

printer image printer-friendly version

Read: Recipe Articles and Reviews

Not the Recipe you were after?
Try our Comprehensive Recipe Search:

Add Celtnet Recipe: Nuremberg Roast Leg Of Pork to your online bookmark site:

Celtnet Recipes - Nuremberg Roast Leg Of Pork Recipe

More European recipes...

More main course recipes...

More Traditional recipes...

More recipes for Cakes...

More recipes for Meat...

More Roasting recipes...

More recipes for Pork...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary

One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation!

Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now!
As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today!

Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.

The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system:

you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running.

If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store

If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!

Couldn't find what you were looking for? Search the web: