3 hours | 5 people
INGREDIENTS:
- 2.5 kg pork leg
- 150g brown sugar
- 3 medium-sized oranges
- 2 medium-sized lemons
- 5 teaspoons honey
- 2 tablespoons honey mustard
- 5 medium-sized potatoes
- 1 bunch of rosemary
- clove
- salt
- pepper
Method:
Zest off the lemons and oranges and then squeeze them. Spread some olive oil on the pork, together with some juice and season with salt and pepper. Roll the meat and score the leg with a sharp knife diagonally in two opposite directions. Stick a clove into the corners of each diamond (4 cm apart).
Preheat the oven to 200ºC. Place the pork on the rack of a grill tray containing water. Cook for approximately 30 minutes until it becomes golden brown, then slowly cook it on lower heat (160-180ºC) for two more hours.
In a saucepan, put the rest of the orange & lemon juice, the brown sugar, the mustard and the honey and as soon as it begins to boil, wait for five more minutes until the sauce becomes a unified mixture (not too liquid).
An hour before the meat is cooked, open the oven door several times (every ten minutes) and use a paintbrush to spread the sauce over the meat.
At the same time, cut the potatoes in large chunks and put them in the water under the meat. If you wish so, add some olive oil, salt and pepper on the potatoes.
Remove both the meat and potatoes from the oven (potatoes may require further cooking, thus leave in the oven for 10 more minutes). Scatter the rosemary leaves over the pork and serve.