Pork leg

By Drum Digital
11 February 2019


Preparation: 5 min | Cooking: 3 hr 55 min | Cerves 6

Ask your butcher to score the fat to ensure the meat cooks evenly.


1 onion, quartered

2 carrots, roughly chopped

3 bay leaves

handful parsley stalks

handful thyme sprigs

8 black peppercorns

6 allspice berries, lightly crushed

1,5 L cider

whole leg of pork on the bone


45 ml (3 tbsp) golden syrup

10 ml (2 tsp) ground ginger

pinch of English mustard powder

juice of ½ orange

45 ml (3 tbsp) dark brown sugar


  • Preheat the oven to 120 °C.
  • Put the onion, carrots, bay leaves, herbs, peppercorns and allspice in a roasting pan.
  • Pour the cider over, then put a wire baking rack on top of the pan.
  • Put the pork on the wire rack and cover with foil. Place the roasting pan on the stove over high heat and bring to a boil.
  • Simmer for 10 minutes, then transfer the dish to the warm oven and bake for 3 hours.


  • Mix the syrup with the ginger, mustard powder and orange juice, and smear all over the pork leg.
  • Sprinkle the sugar on top, put back in the heated oven and bake for 45 minutes until brown and sticky.

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