Glazed Roast Pork

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Ingredients (Serves 8):

• 1.6kg boneless pork leg roast

• 2 tsp Beerenberg Extra Virgin Olive Oil

• 3 tsp salt

• 1 tsp ground ginger

• 1 tsp ground coriander

• 6 potatoes

• 1/2 cup chicken stock

• 1 tsp Worcestershire sauce

• 1/2 cup Beerenberg Orange Marmalade

• Sauteed cabbage and peas, to serve

Method:

1. Preheat oven to 220C. Pat pork dry with a paper towel. Score rind with a sharp knife.

2. Place pork in baking dish. Rub with olive oil. Rub in combined salt and spices. Bake for 20 minutes to crispen the crackling. Peel potatoes, cut into chunks. Toss with a little oil.

3. Reduce heat to 180C. Add potatoes to baking dish. Continue to cook for 1 hour or until done. Transfer pork to plate, cover with foil and rest. Transfer potatoes to another baking tray. Keep warm in oven.

4. Place baking dish onto stove top. Heat over medium heat. Add stock and sauce. Stir with a wooden spoon, scraping sediment from the base of dish. Stir in marmalade. Simmer for 10 minutes until thickened.

5. Slice pork. Serve with crackling, vegetables and marmalade sauce.