Gigot de porc en chemise may be my favorite of my grandmother’s recipes that I’ve made so far. Here’s why: it translates to leg of pork in a shirt. And that shirt is bacon. You read that right. The SHIRT IS BACON!!! In other words, this is a bacon-wrapped pork leg. Covered in a bechamel sauce. OH MY GOODNESS!!
So let’s get to it.
- Leg of pork (I used 4 lbs., which made enough for two people for a week.)
- 1 package of bacon for the 4-lb. piece
- whole milk
- Preheat the oven to 350 degrees.
- Season the pork with whatever you’d like. I chose salt, pepper, garlic powder, onion powder and fresh rosemary from our garden.
- Cover the top and sides of pork completely in strips of bacon.
- Cook the pork in the oven. Follow standard pork-cooking temperatures and times, such as these.
- Melt butter in a bowl and occasionall brush the pork with this melted butter.
- When the meat starts to brown, add water every so often to keep it moist.
- While the meat is cooking, make a bechamel sauce. I used a Martha Stewart recipe.
- Continue to butter the pork and moisten it with water. I also spooned some of the juices in the pan over the pork during this process.
- When the bacon has browned, spoon bechamel sauce over the entire piece of meat and continue cooking the pork in the oven.
- When the pork has reached its necessary internal temperature, it’s ready to eat.
- Let the meat rest for about five minutes, then slice and serve. Serve the rest of the bechamel sauce in a separate saucer or drizzled over the meat.
Since this dish was bacon, pork and bechamel sauce – in other words, a heavy meal – I thought it would be good to serve it with roasted vegetables. I love the way colorful potatoes look on a plate (and taste) so I served the pork with roasted potatoes and zucchini, which actually solidified for me that I don’t really like zucchini. But the potatoes were delicious!
Daniel and I agreed that this was absolutely delicious but we disagreed on the bechamel. He thought the meal was flavorful, delicious and rich on its own and didn’t need the extra sauce after it was served. But I loved it.