Make it Scotch

Pork Leg with Fried Potatoes and Pickles

  • Prep 20+ mins
  • Cook 30+ mins
  • Serve

Ingredients

Cooking Method

  • 1
    Place the diced pork in a large bowl. Add the olive oil, sweet paprika, pimentón dulce, chilli flakes, crushed garlic, bay leaves, ras el halnut, freshly ground black pepper (to taste) and the white wine.
  • 2
    Toss everything together until the meat is well coated, cover with clingfilm and refrigerate overnight in the fridge.
  • 3
    Take the pork out of the fridge about one hour before cooking it and allow the meat to come to room temperature.
  • 4
    When ready to cook, drain the meat and season with salt to taste. Discard the bay leaves and reserve the marinade. Heat a large frying pan over medium high heat and add half of the lard.
  • 5
    When the lard is melted, add half of the pork meat and fry, stirring occasionally, until the meat is well browned all over. Cook for 8 to 10 minutes or until cooked, stirring often. Don’t overcook or the meat will dry out.
  • 6
    Using a slotted spoon, transfer the cooked meat to a large bowl, keeping it warm. Repeat with the remaining lard and meat.
  • 7
    Add the reserved marinade to the frying pan. Bring to the boil over a medium high heat and reduce by half. Tip the reduced marinate over the fried meat and toss together.
  • 8
    Place the potatoes, salt and vinegar in a large pan and add 2 ½ l of cold water. Bring to the boil until the potatoes are fully tender but not falling apart. This will take around 10 minutes.
  • 9
    Drain the potatoes and spread them on a kitchen towel lined tray or baking sheet. Allow the potatoes to cool and dry for at least, 15 minutes.
  • 10
    Meanwhile, heat the oil to 200ºC in a large cast iron pot over high heat. Add half of the potatoes and fry until golden brown and crispy. Transfer the potatoes to a kitchen paper lined tray and, if necessary, sprinkle with a little sea salt flakes.
  • 11
    Repeat with the remaining potatoes, allowing the oil to return to 200ºC before adding the potatoes.
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