Roast pork leg


Drum Food - - CONTENTS -

1 onion, quar­tered

2 car­rots, roughly chopped 3 bay leaves hand­ful fresh pars­ley with

stalks hand­ful fresh thyme sprigs 8 black pep­per­corns 6 all­spice berries, lightly


1,5L (6c) cider whole leg of pork on the bone salt


45ml (3T) golden syrup

10ml (2t) ground ginger pinch of English mus­tard pow­der juice of ½ or­ange

45ml (3T) dark brown sugar

Pre­heat the oven to 120°C.

1 Put the onion, car­rots, bay leaves, herbs, pep­per­corns and all­spice in a roast­ing pan. Pour in the cider. Place a wire bak­ing rack on top of the pan. 2 Use a sharp knife to score the skin of the pork leg (make shal­low cuts through the skin to the fat layer) and rub with salt. This is to crisp the skin.

3 Po­si­tion the pork on the wire rack, cover with alu­minium foil and put the roast­ing pan on the stove over high heat. Bring to the boil and sim­mer for 10 min­utes.

4 Trans­fer the roast­ing pan to the oven and oven bake the pork for 3 hours.

5 GLAZE Mix the syrup, ground ginger, mus­tard pow­der and or­ange juice in a bowl.

6 Smear the glaze all over the cooked pork leg. Sprin­kle the sugar on top, in­crease the heat of the oven to 190°C and re­turn the pork to the oven. Cook for about 30 min­utes or un­til the skin is crispy and brown.

This roast is won­der­fully deca­dent and per­fect for a Christ­mas buf­fet.

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