1 Leg With Rice Recipe
Make 1 Leg With Rice Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Marinade / Seasoning for Leg
For Rice / Cooking Aromatics
Finishing (optional)
Method
Prepare and Marinate Leg
- 1
Trim and score
Pat the pork leg dry with paper towels. If there is excess skin or fat you don't want, trim slightly leaving a thin fat cap. Score the skin/fat in a diamond pattern with a sharp knife about 1/4 inch deep to help flavors penetrate and render fat.
- 2
Make marinade
In a bowl, whisk together 3 tbs olive oil, minced garlic (6 cloves), smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, brown sugar, and apple cider vinegar until smooth.
- 3
Apply marinade
Rub the marinade all over the leg, working it into the scored cuts and under any flap of fat. Reserve a tablespoon of marinade for basting if desired.
- 4
Marinate time
Place the leg in a baking tray or large sealable bag. Marinate in the refrigerator for at least 2 hours, preferably overnight for best flavor. If short on time, let sit at room temperature for 30 minutes while you preheat oven.
Roast the Leg
- 5
Preheat oven
Preheat oven to 325°F (165°C). Position a rack in the center of the oven.
- 6
Prepare roasting pan
Place the marinated leg on a rack set inside a roasting pan. Add 1/2 cup water to the bottom of the pan to catch drippings and keep the environment moist. Insert an oven-safe meat thermometer into the thickest part of the leg without touching bone.
- 7
Initial roast
Roast uncovered for 2 to 2 1/2 hours, basting occasionally with reserved marinade or pan juices. Roast time varies with leg size; aim for an internal temperature of 160°F (71°C) for a well-done, sliceable roast. If you prefer pull-apart texture, target 190–195°F (88–91°C) and increase cook time accordingly.
- 8
Crisp finish (optional)
For a crisper exterior, increase oven to 425°F (220°C) for the last 15–20 minutes, watching closely to avoid burning. Remove when the thermometer reaches the target temperature.
- 9
Rest
Transfer the leg to a cutting board, tent loosely with foil, and let rest 20–30 minutes. Resting lets juices redistribute and makes carving easier.
Cook the Rice
- 10
Rinse the rice
While the leg roasts (or during its last hour), rinse 2 cups long-grain rice under cold running water until the water runs clear. Drain well.
- 11
- 12
- 13
Add liquids and simmer
Add 3.5 cups water (or 2.5 cups water + 1 cup broth), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 15–18 minutes without lifting the lid, until liquid is absorbed and rice is tender.
- 14
Carve, Serve and Finish
- 15
Carve the leg
After resting, carve the leg into slices or shred as desired. If bone-in, slice perpendicular to the bone for neat pieces.
- 16
- 17
Garnish and serve
Garnish with lemon or lime wedges and additional chopped herbs. Offer hot sauce or salsa to taste. Leftover juices from the roasting pan can be skimmed, warmed, and spooned over rice.