A delicious recipe for Pork Leg cooked in a flavorful pineapple sauce, perfect for family gatherings or special occasions.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:2 hours
Total Time:2 hours 30 minutes
Yield:6 servings 1x
Category:Main Course
Method:Oven
Cuisine:Asian Fusion
Diet:Gluten Free
Ingredients
Scale
1.5 kg boneless pork leg or pork shoulder
1 can (560 g) pineapple slices in juice
1 large onion, sliced
4 cloves garlic, minced
30 ml vegetable or olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon dried rosemary
250 ml reserved pineapple juice
60 ml soy sauce
60 ml honey or brown sugar
30 ml apple cider vinegar
1 tablespoon tomato paste
1 teaspoon cornstarch
2 tablespoons cold water
Fresh rosemary for garnish (optional)
Fresh thyme (optional)
1 tablespoon butter (optional)
Instructions
Pat the pork dry with paper towels. Combine the salt, pepper, paprika, thyme, and rosemary. Rub the seasoning all over the pork. Let it sit for 30 minutes at room temperature, or refrigerate for several hours for more flavor.
Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork for 3–4 minutes per side, until nicely browned. Remove the pork and set aside.
Using the same pan, add the sliced onion. Cook for 4–5 minutes until softened and lightly caramelized. Add the garlic and cook for another 30 seconds.
Add the pineapple juice, soy sauce, honey or brown sugar, apple cider vinegar, and tomato paste. Stir well, scraping the browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
Return the pork to the pan. Arrange the pineapple slices around and on top of the pork. Cover tightly with a lid or aluminium foil.
Bake at 170°C for approximately 1½–2 hours, depending on the size and cut of the pork. Baste the pork with the pineapple sauce every 30–40 minutes. For tender, sliceable pork, cook until the internal temperature reaches at least 63°C, then rest for 3 minutes. For pork shoulder-style tenderness, cooking considerably longer until it becomes fork-tender is preferable.
Remove the pork and pineapple from the pan. Mix the cornstarch with cold water. Bring the sauce to a simmer and slowly whisk in the cornstarch mixture. Cook for 1–2 minutes, until glossy and slightly thickened. For an extra-rich sauce, stir in 1 tablespoon butter.
Slice the pork and arrange it on a serving platter. Place the caramelized pineapple slices around the pork. Pour the pineapple sauce over the top and garnish with fresh rosemary or thyme.
Notes
For best flavor, marinate the pork overnight.
Adjust the sweetness of the sauce by varying the amount of honey or brown sugar.
Serve with rice or mashed potatoes to soak up the sauce.