Devilish Tabasco roast pork

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 6
  • 1 Young pork leg with bone (approx. 2 kg; rind cut by the butcher)
  • 6 TABLESPOONS Oil
  • 3 TSP Chipotle-Tabasco
  • 7-10 Tbsp salt, pepper
  • 6 Stem(s) Thyme
  • 1.2 kg Potatoes
  • 200 g Soft plums
  • 1 TEASPOON Rose peppers
  • 2 Onions
  • 1 kg Frozen green beans
  • 100 g streaky smoked bacon

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat and pat dry. Mix 3 tablespoons of oil and Tabasco. Season meat with salt. Coat all around, including the rind, with some seasoning oil.

  2. 2

    Place on a grease pan and pour on approx. 1⁄4 l water. Roast in the hot oven for about 1 hour.

  3. 3

    In the meantime, wash the thyme, shake dry and remove the leaves. Peel, wash and chop the potatoes. Put them in a bowl with thyme, plums and 3 tbsp. oil. Season with salt, pepper and paprika powder, mix everything well.

  4. 4

    Spread the potato mixture around the roast. Brush the roast with the remaining seasoning oil. Continue frying at the same temperature for about 1 hour.

  5. 5

    Onions peel, finely dice. Cook the frozen beans in boiling salted water for about 8 minutes. Dice bacon finely.

  6. 6

    Fry them crisply in a hot pan without fat. Fry the onions briefly. Drain the beans, mix with the bacon and season with pepper. Arrange everything.

Nutrition Facts

KCAL
950 kcal
CARBS
49 g
FATS
55 g
PROTEINS
58 g