Know what’s on your plate
Pork leg
Calories & nutrition facts
whole, lean, raw
Nutrition facts
Per 100 g% DV- Calories 136 kcal —
- Protein 20 g 41%
- Carbohydrate 0 g 0%
- Fat 5.4 g 7%
- Saturated fat 1.9 g 9%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 55 mg 2%
- Cholesterol 68 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0.9 mg 1%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.17 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.88 mg 73%
- Riboflavin (B2) 0.23 mg 18%
- Niacin (B3) 5.3 mg 33%
- Pantothenic acid (B5) 0.81 mg 16%
- Vitamin B6 0.5 mg 29%
- Folate (B9) 9 µg 2%
- Vitamin B12 0.71 µg 30%
- Choline 72.3 mg 13%
Minerals
- Calcium 6 mg 0%
- Iron 1 mg 6%
- Magnesium 25 mg 6%
- Phosphorus 229 mg 18%
- Potassium 369 mg 8%
- Zinc 2.3 mg 21%
- Copper 0.08 mg 8%
- Manganese 0.03 mg 1%
- Selenium 35.4 µg 64%
Similar foods
- Pork leg roastno fat removed, raw164 kcal / 100 g
- Pork leg jointraw, lean122 kcal / 100 g
- Pork leg butt portionlean and fat, raw182 kcal / 100 g
- Pork leg sirloin tip roastboneless, separable lean and fat, raw113 kcal / 100 g
- Pork leg shanklean & fat, roasted258 kcal / 100 g
- Pork hamlean, raw126 kcal / 100 g
- Leg porkway, without rind, fat and bone, raw141 kcal / 100 g
- Pork whole hamfresh, leg, whole, separable lean and fat, raw245 kcal / 100 g
- Ham leglean112 kcal / 100 g
- Ham wholecured, pork, lean, bone-in, unheated147 kcal / 100 g
Questions about Pork leg
How do you roast a pork leg joint so it stays juicy?
Take it out of the fridge while the oven heats, then roast at 220°C for 20 minutes to brown the outside. Lower the oven to 180°C and cook until the centre reaches 70°C; rest it loosely covered for 15–20 minutes before carving.
How long does a pork leg joint take to cook?
After the initial 20 minutes at 220°C, allow roughly 25–30 minutes per 500 g at 180°C, then check the thickest part with a meat thermometer. The centre should reach 70°C, and the joint needs a 15–20-minute rest.
Should you leave the rind on pork leg when roasting it?
For crackling, ask for rind-on pork leg and score the rind in narrow lines without cutting deeply into the meat. Dry it well, rub salt into the cuts and start at high heat; if the rind is already removed, roast without it and brown the meat briefly at the end.
How do you keep pork leg from drying out when roasting?
Avoid cooking it well past the safe temperature: use a thermometer in the thickest part and remove the joint when it reaches 70°C. Rest it for 15–20 minutes before slicing across the grain, so the juices settle and the slices stay tender.
What can you make with leftover roast pork leg?
Slice it thinly for sandwiches, or dice it into fried rice, a pork and apple pie, or a hash with potatoes and onions. Add cooked pork near the end of reheating, just long enough to heat it through, so it does not become tough.
Can you use pork leg instead of pork shoulder in pulled pork?
You can, but pork leg is leaner and can turn dry during the long, slow cooking that makes shoulder easy to pull apart. Use a covered pot with stock or a sauce, cook gently until fork-tender, and shred it with some of the cooking liquid.
How should you store raw and cooked pork leg?
Keep raw pork leg covered on the bottom shelf of the fridge and cook it within three days, or freeze it for longer storage. Refrigerate cooked pork within two hours, use it within three to four days, and reheat leftovers until steaming hot throughout.
What is the difference between pork leg and ham?
Pork leg is the cut from the hind leg; ham is pork leg that has been cured, and may also be smoked or cooked. Fresh pork leg needs cooking, whereas ready-to-eat ham can be served cold.
What nutrients stand out in pork leg?
Pork leg is a source of selenium, thiamin, niacin and vitamin B12. It has 20 g protein per 100 g.
Source: Canadian Nutrient File 1763 · per 100 g · carbohydrate per EU label, fibre excluded
