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Pork Leg with Beer

3h 40 mins
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This pork leg recipe with stout beer, accompanied by sauteed vegetables is an excellent choice for the holiday season and Christmas. Preparing your marinade is simple and stout beer is used to give it consistency and flavor. With your Victorinox® alveoli knife, it will be very easy to cut this delicious Beer Leg.
Learn more about Victorinox ®


8 portions
  • 3 kilos pork leg
  • 1 can beer, stout
  • 1 cup ketchup
  • 3 tablespoons garlic
  • 3 tablespoons thyme
  • 3 leaves bay (laurel)
  • 3 tablespoons cumin
  • 3 tablespoons paprika
  • 3 tablespoons onion powder
  • 3 tablespoons chilli powder
  • 1/3 cups raw sugar
  • 1/4 cups mustard
  • to taste corn, grilled yellow
  • enough thyme, to decorate
  • enough vegetable, sauteed to accompany


In a pot heat the beer, add the ketchup sauce, garlic, thyme, bay leaf, cumin, paprika, onion powder, chili powder, muscovado sugar and mustard.
On a board make small incisions with your knife with Victorinox® alveoli to the leg and reserve.
Place the leg on a tray and bathe with the sauce, cover with foil.
Bake for 2 hours at 220 ° C, or until cooked; Remove from the oven, remove the foil, lower the temperature to 180 ° C and bake for 30 more minutes, until it browns.
Cut slices with your knife with Victorinox® alveoli.
Accompany with sauteed vegetables and enjoy.


Accompany with sauteed vegetables.


It is important to leave the fat on the pork leg, since it will cover the meat, give it flavor and prevent it from drying out. Bathe your leg every 30 minutes so it doesn't dry out.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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