For the roast

• 2.5 kg leg of Pork, skin scored
• 2 onions, quartered
• 2 carrots, roughly chopped
• 4 cloves garlic, crushed
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

For the glaze

• 4 tbsp honey
• 3 tbsp wholegrain mustard
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 2 cloves garlic, crushed

For the gravy

• 2 tbsp flour
• 500 ml chicken stock
• Salt and pepper to taste

For the roast vegetables

• • 1 kg potatoes, peeled and quartered
  • 500 g butternut, cut into chunks
  • 3 onions, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp dried mixed herbs
  • Salt and pepper to taste

For the Pork:

Remove the Pork from the fridge 2 hours before cooking. Preheat the oven to 220°C. Pat the skin dry with paper towels. Rub the skin with oil and salt, massaging it into score marks. Place vegetables in a roasting pan, and put the Pork on top. Roast for 30 minutes until the skin starts crisping.

For the glaze:

Mix all glaze ingredients in a bowl. After the initial 30 minutes, reduce the oven to 180°C. Brush the meat (not the skin) with glaze. Cook for 2 hours, basting with glaze every 30 minutes. The internal temperature should reach 65°C.

For the vegetables:

After the first hour of cooking, place the prepared vegetables in a separate roasting pan. Drizzle with oil and sprinkle with herbs, salt, and pepper. Roast for 1 hour, turning occasionally, until golden and tender.

For the gravy:

Remove the Pork and vegetables and keep them warm. Place the roasting pan on the stove over medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the stock, stirring constantly. Simmer until thickened. Strain before serving.

Serving Suggestion: Ask your butcher to score the skin. Calculate the cooking time as 30 minutes per 500g plus 30 minutes extra. If the skin isn’t crisping, turn the grill on for the final 10 minutes, watching carefully.

Key resource

SA Pork: https://saPork.co.za/