Ingredients (Servings: 6 Preparation time: 2 ½ hours Difficulty: medium)
- 2 pork legs weighing a total of approx. 3 kg
- 1 teaspoon peppercorns
- Salt to taste
- 4 cloves of garlic
- 1 sprig of rosemary
- 2 tablespoons lard
- 30 ml olive oil
- ½ teaspoon ground black pepper
- 1 kg new potatoes
- 300 g cooked and drained white beans
- 1 sprig of fresh mint
- 2 oranges
Add the peppercorns, cover with water, season with a little salt and bring to a boil, letting simmer for approximately 1 ½ hours, or 30 minutes in a pressure cooker.
Remove and let cool slightly.
In the meantime, chop the garlic and rosemary. Add them to the lard and olive oil, blending well.
Add the ground black pepper and mix.
Place the washed potatoes in a baking pan and season with some salt.
Lay the pork legs in the centre. Make diamond-shaped cuts with a sharp knife.
Baste the pork legs with the lard mixture and place in a pre-heated oven at 200ºC for 40 minutes.
Half way through, stir the potatoes in the juices that have appeared in the pan and baste the meat with them as well.
Make sure the meat is tender and, if necessary, leave in the oven for some minutes longer.
When it’s time to serve, sauté the beans in a little olive oil and season with salt and pepper, adding the finely chopped mint leaves.
Serve with the potatoes, beans and orange wedges.
The cooking time in the oven varies depending on the meat, so you may need a little more or less time. Check, pricking the tip of a very sharp knife, which should easily penetrate the meat.