Devilish Tabasco roast pork

Name: Devilish Tabasco roast pork
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 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

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

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
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
Place on a grease pan and pour on approx. 1⁄4 l water. Roast in the hot oven for about 1 hour.
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
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
Onions peel, finely dice. Cook the frozen beans in boiling salted water for about 8 minutes. Dice bacon finely.
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.