|carrots — roughly chopped|
|peppercorns — black|
|allspice — lightly crushed|
|leg of pork|
|45 ml||golden syrup|
|10 ml||ginger — ground|
|english mustard powder|
|orange — juice only|
|45 ml||sugar — dark brown|
1 Put the onion, carrots, bay leaves, herbs, peppercorns and all spice in a roasting pan.
2 Pour the cider over, then put a wire baking rack on top of the pan.
3 Put the pork on the wire rack and cover with foil.
4 Place the roasting pan on the stove over high heat and bring to a boil.
5 Simmer for 10 minutes, then transfer the dish to the warm oven and bake for 3 hours.
6 Mix the syrup with the ginger, mustard powder and orange juice, and smear all over the pork leg.
7 Sprinkle the sugar on top, put back in the heated oven and bake for 45 minutes until brown and sticky