Pasadena Star News/March 23, 2005

Roast Fresh Pork Leg with Onion and Bacon Gratin
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
FOR THE BRINE: 2 gallons water 1 cup kosher salt 1/2 cup sugar
4 garlic cloves, crushed 1 tablespoon juniper berries toasted and crushed 6 thyme sprigs, leaves removed
6 bay leaves 1/2 tablespoons freshly ground black pepper 1 tablespoon dried thyme
1 fresh pork leg (about 14 pounds), skinned, trimmed of fat and aitch bone removed (have the butcher do this) ONION AND BACON GRATIN: 2 tablespoons unsalted butter, plus (optional) 1/2 tablespoon 3 large yellow onions, quartered and sliced
2 ounces slab bacon, cut into small lardons (1 by 1/4 inch thick strips) 6 (1 to 2-inch diameter) spring onions with stems kosher salt and freshly ground black pepper
1 garlic clove, crushed 2 tablespoons freshly grated Parmigiano-Reggiano (Parmesan) cheese 2 tablespoons freshly grated Comte cheese (or substitute Gruyere or Asiago mixed with a little Parmigiano-Reggiano)
1/2 cup medium-coarse bread crumbs 1/2 cup heavy cream



1 Combine water, salt, sugar, garlic, juniper, thyme, bay leaves, parsley, chili peppers, black pepper and thyme in a large pot and bring to a simmer, stirring until the salt and sugar are dissolved, then transfer to a deep pot. Place in the refrigerator to cool thoroughly before using.
2 Place the pork leg in the chilled brine, cover with plastic wrap, and refrigerate for 12 hours. Turn the pork over in the brine and leave refrigerated for 12 hours more.
3 Remove the pork leg from the brine, wipe it dry, set it on a platter. Let it come to room temperature, about 1 hour.
4 Preheat the oven to 325 degrees.
5 Place the pork in a large roasting pan. Roast until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, about 4 hours. Remove from the oven and let the pork stand on a large rack set over a baking sheet for 30 minutes.
6 Serve the pork thinly sliced, with the gratin alongside.
7 ONION AND BACON GRATIN: Preheat the oven to 425 degrees.
8 In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the sliced yellow onions and bacon and cook until the onions are quite soft, 10 to 15 minutes. Transfer to a colander to drain.
9 Meanwhile, trim the spring onions, then cut them, stems still attached, into 4 to 6 wedges each. Place the onions in the saute pan and add a pinch of salt and pepper, the remaining 1 tablespoon butter, and 2 tablespoons water. Bring to a simmer over high heat and cook until glazed, 5 to 7 minutes.
10 Rub the bottom and sides of a 10-inch gratin dish with the garlic. Scatter the cooked sliced onions and bacon on the bottom and season with salt and pepper. Top with a layer of the spring onion wedges. Scatter the grated cheeses evenly over the onions, then sprinkle the bread crumbs over the top. Pour the cream in along the edges of the gratin and dot the top with a little extra butter, if desired.
11 Bake until the gratin is golden and the cream is absorbed, about 25 minutes.

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