
Serves 6
Preparation: 10 min
Cooking: 1 hour 25 min
Resting: 15 min
1,5 kg pork hock
125 ml (½ c) orange marmalade
45 ml (3 T) brandy
15 ml (1 T) fresh lemon juice
juice of ½ orange
½ orange, thinly sliced
60 ml (¼ c) sugar
375 ml (1½ c) water
100 g baby carrots
- Preheat the oven to 190 °C.
- Put the pork in a roasting pan and cover with aluminium foil. Roast in the oven for 1 hour.
- Meanwhile heat the marmalade, brandy, lemon juice and orange juice in a saucepan over medium heat until runny, about 5 minutes.
- Remove the pork from oven and score the pork rind all over with a sharp knife. Brush half the glaze over the pork. Arrange the orange slices over the glaze to cover the pork.
- Increase the oven temperature to 200 °C. Roast the pork, uncovered, for 20 minutes. Brush with the remaining glaze and cook until golden brown, about 5 minutes. Allow to rest for 15 minutes then slice. Top with the orange slices.
- In a medium pan over medium heat mix the sugar and water, bring to the boil and add the carrots. Cook for 20 minutes or until the carrots are tender and sweet. Serve with the pork and a salad if you like.