Roast Pork Leg with Truffled Madeira Sauce

By ltrodrigu

Ingredients

• For Roast Pork Leg:
• 1 tablespoon juniper berries
• 1 cup kosher salt
• 1/2 cup sugar
• 4 garlic cloves, peeled and crushed
• Leaves from 6 sprigs fresh thyme
• 6 bay leaves
• Leaves from 1/2 bunch flat-leaf parsley, chopped
• 4 dried chile peppers
• 2 tablespoons coarsely ground fresh black pepper
• 1 tablespoon dried thyme
• 1 14-pound fresh pork leg, fat trimmed and aitchbone removed
• For Truffled Madeira Sauce:
• 4 tablespoons unsalted butter
• 4 shallots, finely minced
• Leaves from 2 sprigs of thyme
• 1 ounce black truffle, thinly sliced (Note: Truffle butter can be used instead of truffle. Substitute the unsalted butter with an equal amount of truffle butter.)
• 6 tablespoons Sercial or Verdelho Madeira
• 3 cups chicken broth
• Kosher salt
• Freshly ground black pepper

Details

Adapted from winespectator.com

Preparation

Step 1

For Roast Pork Leg:
In a small heavy skillet, toast the juniper berries over medium heat for a few minutes, shaking the pan periodically. Remove from heat, and set aside.

In a large pot, combine all the remaining ingredients except the pork with 2 gallons of water, and cook over medium-high heat. Stir periodically, until the brine begins to simmer and the sugar and salt dissolve. Remove from heat, let cool, and refrigerate until chilled.

Place the pork in the chilled brine, and refrigerate 24 hours, turning the ham halfway through. Remove the pork from the brine, wipe dry, and transfer to a large roasting pan. Let sit at room temperature for 30 to 60 minutes.

Preheat the oven to 325˚ F.

Transfer the pork to the oven, and roast 3 1/2 hours or until the internal temperature of the meat reaches 145˚ F. Remove, and cover loosely with foil for 30 minutes. Serve with truffled Madeira sauce

For Truffled Madeira Sauce:
In a small saucepan, melt 2 teaspoons of the butter over medium heat. Add the shallots, thyme and truffle, and cook, stirring, until the shallots are soft, 3 to 4 minutes.

Add the Madeira, and stir to deglaze the pan. Over high heat, reduce the liquid until it becomes syrupy. Add the broth, and reduce by half, about 15 minutes.

Return to medium heat and whisk in the remaining butter, a few teaspoons at a time, making sure it is incorporated before adding more. Season with salt and pepper to taste. Pour into a sauce-boat, and serve immediately with the roast pork leg.