|1-1.2 kg||pork — leg|
|salt and freshly ground black pepper|
|foil to cover during roasting|
|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|
|1||onion — large, sliced|
|1/2 cup||fresh coriander — chopped|
|2 tsp||almonds — flaked, roasted|
|2 tsp||fresh ginger — minced|
|4 Tbs||fresh chillies — 573|
|2 cup||sugar snap peas|
|1 cup||green beans — blanched|
|sprouts — handful|
|olive oil — lemon flavoured|
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.