Truly masterful! Roast leg of pork with oranges & cloves

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Roast leg of pork with oranges & cloves

Serves 8-10

INGREDIENTS

1 pork leg from the bone end, approx 4.5kg (10lb)

8 oranges

1tbsp Dijon mustard

180g (6½oz) dark soft brown sugar

20 cloves

For the sauce

4tbsp Grand Marnier

½tsp grated nutmeg

½tsp ground cloves

METHOD
Preheat the oven to 180°C/fan 160°C/gas 4. Wipe the pork with kitchen paper, then place in a roasting tin. Squeeze the juice from 6 oranges. Pour some on the pork and roast for 3-3½ hours; pour more juice over the joint every 30 minutes. To test if the pork is done, insert a metal skewer in the centre and leave it for 30 seconds; it should be warm to the touch when withdrawn. Or if using a meat thermometer, it should register 77°C. When cooked, remove from the oven and remove the skin, then turn up the oven to 200°C/fan 180°C/gas 6. Slice the remaining oranges. Mix the mustard and sugar, and spread over the joint. Overlap the orange slices on top and stud each with a clove. Roast for 30-45 minutes, basting every 10 minutes with the juices in the tin. Transfer to a platter, cover with foil and keep warm. Pour the Grand Marnier into the roasting tin. Bring to the boil, whisking, stir in the nutmeg and ground cloves then transfer to a sauce boat. Carve the pork and serve with the orange slices and sauce.

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