Ingredients
- 2.5 kilogram Boned rolled leg of pork
- 1 tablespoon Olive oil
- 1 tablespoon Sea salt flakea
Spiced plum jam
- 1 tablespoon Olive oil
- 1 small Brown onion (finely diced)
- 1 tablespoon Fresh ginger (grated)
- 2 clove Garlic (crushed)
- 825 gram Can red plums (drained)
- 1 cup Brown sugar
- 2 tablespoon Red wine vinegar
- 2 Star anise
- 2 Cinnamon sticks
- 4 Cardamom pods (bruised)
Instructions
- Heat oven to 240°C/220°C fan forced. Place pork into a roasting pan lined with baking paper. Rub pork rind with oil and then with salt. Roast for 35-40 minutes or until crackling is crisp.
- Reduce oven to 160°C/140°C fan-forced and cook pork for 1 hour 45 minutes or until just cooked through. Remove from oven and rest pork for 10 minutes.
- Meanwhile, to make spice plum sauce, heat oil in a medium saucepan over medium heat. Add onion and cook for 3-4 minutes or until softened.
- Add ginger, garlic, plums, sugar and vinegar and stir until sugar dissolves and mixture comes to the boil. Add star anise, cinnamon sticks and cardamom pods. Simmer, stirring occasionally, for 25 minutes or until a thick and jam-like. Transfer to a bowl and cool.
- Serve pork with the spiced plum jam.
Notes
Tip
Once the pork crackling is golden brown, cover loosely with foil to prevent it burning.
For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.
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