Craving a show-stopping roast that’s both incredibly tender and beautifully browned? This Pork Leg Roast recipe is your new secret weapon. By first pressure cooking the meat, we lock in all the moisture and savory flavors. A final, high-heat roast in the oven creates that irresistible, golden-brown crust you dream of. It’s the best of both worlds, delivering a centerpiece-worthy meal in under an hour. Get ready for applause!
Ingredients
• 3 lbs / 1.4 kg pork leg
• 4 tbsp / 60 ml olive oil, divided
• 2 spring onions, finely chopped
• 1 tsp coriander seeds
• 2 bay leaves
• 1 tsp white peppercorn
• 3 tbsp / 45 ml soy sauce
• 2 tbsp / 30 ml mustard
• ½ tsp dried sage
• ½ tsp dried rosemary
Instructions
1. Directions
2. Set your pressure cooker to “Sauté” and heat 2 tbsp of olive oil. Add the spring onions and coriander seeds, cooking for 2-3 minutes until fragrant.
3. Add the pork leg and sear on all sides. Pour in 5-6 cups of water, then add the bay leaves and white peppercorn.
4. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 25 minutes. Allow a 10-minute natural pressure release before quick-releasing the rest.
5. While the pork cooks, preheat your oven to 450°F / 230°C. In a small bowl, whisk together the soy sauce, mustard, dried sage, and dried rosemary to create a glaze.
6. Carefully remove the cooked pork and pat the skin dry. Place it on a baking sheet greased with the remaining 2 tbsp of oil.
7. Brush the glaze evenly over the pork. Pour 1 cup of the cooking liquid from the pot into the baking sheet.
8. Place in the oven and immediately reduce the temperature to 400°F / 200°C. Roast for 20 minutes until the exterior is golden and crisp.
9. Remove from the oven and let the roast rest for 10 minutes before carving and serving.
Nutritional Information
• Per Serving
• Calories: 428
• Total Fat: 18.4g
• Net Carbs: 1.6g
• Protein: 60.9g
• Fiber: 0.7g
Pro Tips
• For the crispiest skin, ensure the pork is patted completely dry with paper towels after pressure cooking and before applying the glaze.
• Don’t discard the flavorful liquid left in the pressure cooker! Strain it and use it as a base for a delicious gravy or freeze it for future soups.
• Resting the meat is crucial. Let the roast sit for at least 10 minutes before slicing to allow the juices to redistribute, guaranteeing a moist and tender result.
FAQ
Q: Why pressure cook the pork leg before roasting
A: Pressure cooking the pork leg first locks in moisture and savory flavors, making the meat incredibly tender. This two-step method also significantly speeds up the total cooking time, delivering a perfect roast in under an hour.
Q: How do you get a crispy crust on this pork roast
A: For the crispiest crust, pat the pork skin completely dry with paper towels after pressure cooking and before brushing on the glaze. The final high-heat roast at 400°F / 200°C is what creates the irresistible golden-brown, crisp exterior.
Q: What can I do with the leftover liquid from the pressure cooker
A: The leftover cooking liquid is full of flavor. Use one cup in the baking sheet while roasting the pork. You can then strain the rest and use it as a base for a delicious gravy or freeze it to add flavor to future soups and stews.
Q: How long does this pork leg roast take to cook
A: This recipe is designed to be a centerpiece-worthy meal in under an hour. It requires 25 minutes at high pressure, a 10-minute natural release, and a final 20-minute roast in the oven.
