Name: Slow roasted leg of pork with ginger and coriander pesto
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Cuisine: Classic
Ingredients: 1-1.2 kg pork leg; salt and freshly ground black pepper; foil to cover during roasting; 1/2 cup honey; 1/2 cup soy sauce low sodium; 2 tsp garlic cloves, crushed; 4 tsp fresh ginger minced; lemon zest only; 2 fresh chillies birds eye, finely chopped; 3 butter; 1 onion large, sliced; 1/2 cup fresh coriander chopped; 2 tsp almonds flaked, roasted; 2 tsp fresh ginger minced; 2 cup sugar snap peas; 1 cup green beans blanched; sprouts handful; olive oil lemon flavoured

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Ingredients (18)

PORK ROAST:

1-1.2 kg	pork — leg
	salt and freshly ground black pepper
	foil to cover during roasting

ASIAN BASTING SAUCE:

1/2 cup	honey
1/2 cup	soy sauce — low sodium
2 tsp	garlic — cloves, crushed
4 tsp	fresh ginger — minced
	lemon — zest only
2	fresh chillies — birds eye, finely chopped
3	butter
1	onion — large, sliced

GINGER AND CORIANDER PESTO:

1/2 cup	fresh coriander — chopped
2 tsp	almonds — flaked, roasted
2 tsp	fresh ginger — minced

PEA AND GREEN BEAN SIDE DISH:

2 cup	sugar snap peas
1 cup	green beans — blanched
	sprouts — handful
	olive oil — lemon flavoured

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Method:

Preheat the oven to 200 degrees Celsius.

Arrange the leg of pork in a large roasting tray, season and cover with foil. Set the oven on 140 degrees Celsius and roast for 3 hours.

In the meantime, you can make the Asian Basting Sauce by combining the honey, soy, garlic, ginger, zest and chillies in a mixing bowl. Set aside.

You can also do the onions – Heat the butter in a sauce pan and caramelize the onions. Set aside.

After 3 hours of roasting time, remove the foil and baste the meat all over with the Asian basting sauce. Return to the oven and baste every 10 minutes for another hour. You can add half a cup of water to the roasting tray to prevent the basting sauce from burning.

Remove the meat from the oven, slice and return the sliced meat to the roasting tray – which should have loads of liquids. Season to taste.

You can now combine any leftover basting sauce with the fried onions and pour this over the sliced meat. Leave in a slightly hot oven until it is time to dish up.

For the Ginger and Coriander Pesto – simply combine all the ingredients in a pestle and mortar and grind to a rough paste.

Toss the blanched sugar snap peas and green beans with fresh sprouts and drizzle with lemon flavoured olive oil.

Serve slices of roasted leg of pork with mash, leftover gravy and sugar snap side dish.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.

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