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🍽️ Crispy Young Pork with Oven Potato Wedges

317 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 2 tbsp olive oil
• 0.5 tsp paprika powder (mild sweet)
• 4 cherry tomatoes
• 2 onions
• 1 clove garlic
• 2 carrots
• 150 g celeriac
• 2 tbsp vegetable oil
• 250 ml meat broth
• 3 thyme sprigs
• 500 ml dark beer

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Rinse the meat and bones under cold water.
3. 3. Pat the meat and bones dry with a kitchen towel.
4. 4. Score the skin in strips or diamond shapes.
5. 5. Rub the leg thoroughly all over with salt and pepper.
6. 6. Peel the onions, garlic, carrots, and celery.
7. 7. Dice the vegetables into small cubes.
8. 8. Heat the oil in a large casserole dish.
9. 9. Brown the bones over medium heat for about 10 minutes.
10. 10. Stir occasionally during this process.
11. 11. Add the diced vegetables to the casserole dish.
12. 12. Brown the vegetables together with the bones.
13. 13. Deglaze the mixture with a little meat broth.
14. 14. Add the thyme.
15. 15. Pour half of the beer into the casserole dish.
16. 16. Place the leg with the skin side down into the liquid.
17. 17. Place the casserole dish in the preheated oven.
18. 18. Roast the meat for 2 to 2.5 hours.
19. 19. Turn the leg after about 1 hour.
20. 20. Add more broth to the casserole dish as needed.
21. 21. Pour in the remaining beer.
22. 22. Wash the potatoes thoroughly.
23. 23. Peel the potatoes according to your preference.
24. 24. Cut the potatoes into wedges.
25. 25. Toss the potatoes with olive oil, salt, and paprika powder.
26. 26. Place the potatoes on a baking sheet lined with baking paper.
27. 27. Place the baking sheet together with the meat in the oven.
28. 28. Bake the potatoes for 30 to 35 minutes until golden brown.
29. 29. Turn the potatoes occasionally during baking.
30. 30. Pierce the leg with a meat fork to check the doneness.
31. 31. The meat should be tender.
32. 32. Only clear juice should run out.
33. 33. Keep the leg warm in the oven.
34. 34. Crisp up the skin with top heat if needed.
35. 35. Strain the sauce through a fine sieve.
36. 36. Reduce the sauce by simmering if needed.
37. 37. Add more liquid if needed.
38. 38. Thicken the sauce with cornstarch if desired.
39. 39. Season the sauce with salt and pepper to taste.
40. 40. Slice the leg.
41. 41. Place some sauce on the plates.
42. 42. Add the potato wedges.
43. 43. Place the meat slices on the plates.
44. 44. Garnish with cherry tomatoes and thyme if desired.

Nutrition per serving

• kcal: 317
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 41 g