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Long Simmered Leg of Pork

Long Simmered Leg of Pork

An average leg of pork cut like this will be about 2 kilos or 3 1/2 pounds and yield about half that amount of useable meat. This can be pretty sorry looking until the meat is sauced. So don´t be turned off by the color of the meat after it is simmered.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Courses
Cuisine Pork Recipes
Servings 6 6-8 portions


  • pork leg, about 2 kilos (lower calf and hock) the bottom 2 joints.

For the Sauce

  • 2 dl Chinese light soya or plain Japanese soya (Kikoman)
  • 2 dl catsup
  • 2 dl dark brown Moskovado sugar or soft brown sugar, both work well.
  • 2 dl veg oil vegetable oil - corn or rasp oil (connola oil)
  • freshly ground black pepper


  • Don't cut off any of the fat or skin before cooking.
    Fresh Pork Leg
  • Fill a very large pot with cold water and place the leg into it. Bring it slowly up to a simmer and try and remove any coagulated fats and blood that will rise to the surface. This is the only real work there is in this recipe and you don't have to be fanatical about it.
    Fresh Pork Leg ready for cooking
  • Once the meat has come to the boil, turn it down and simmer covered very gently for 2½ hours.
  • While the meat is cooking make the sauce by simply putting all the ingredients into a small bowl and mixing them together well to dissolve the sugar.
  • When done, pour off the water and move the leg to a cutting board or a large dish. Let cool a little so you can handle it. Using a knife but your fingers will be better pull off the skin and any extra fat that is under it. Then pull off the meat from the bone, pulling away any bits of fat that will be in between the meat. Break it up as you go. I do this using my fingers and a fork.
    Long Simmered Pork Leg
  • While the meat is still warm place on a serving plate. Take some of the sauce and pour it over the meat and mix it together and its done.
    Long Simmered Leg of Pork


Ask the butcher to cut the leg at its joint to help you fit it into a pot because it's quite large.
It is very important that you buy your meat from a decent butcher and not buy this cut from the supermarket. I don't think you will find it in a supermarket "fresh" they usually only have them that are brined (rimmad). You can use that but after making it myself I find it has a strange after taste from the brining liquid which is not very appetizing. At least to me, perhaps growing up here in Sweden you could be used to that taste but I don't like it. Try it yourself, it's certainly cheap enough to experiment with.
The sauce is simplicity itself. The only important thing here is that it is made with equal parts of each ingredient. Which means that you can make as much of this as you like by simply using a larger measurement.
I would not have thought that it would be as good as it is. Soya and catsup - sounds awful but it works really well here and I have used it on spare ribs with good results with the addition of a little crushed garlic but you don't need that here.
Serve this with a Warm Potato Salad with Soft Cheese and Scallion recipe which I have up here or with some kind of gratin of potatoes or mashed potatoes
Tried this recipe?Let us know how it was!