Sticky Asian pork leg

Unsmoked pork leg works best with the bold flavours of an Asian glaze.

More than 3 hours

Serves 6-8


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  • 3kg pork leg, deboned
  • 10 peppercorns
  • 3 stalks celery, sliced
  • 4 leeks, washed and roughly chopped


Asian glaze:

  • ¼ cup (60ml) soy sauce
  • 3cm knob ginger, peeled and chopped
  • ½ cup (125ml) orange juice
  • ¼ cup (60ml) honey
  • ⅓  cup (80ml) dark brown sugar
  • 3 red chillies, seeds removed and finely chopped
  • 4 star anise



  1. Preheat oven to 200°C.
  2. Place pork ingredients in a large pot and cover with enough cold water to submerge the pork.
  3. Bring to a simmer and cook for about 2½ hours, or until tender and cooked through.
  4. Remove from heat and cool in cooking liquid.
  5. Once cooled, remove and place in a roasting pan.
  6. Using a sharp knife, carefully peel the skin off the pork, leaving a layer of fat on the surface of the meat. Score thin lines into the fat.
  7. Heat glaze ingredients together in a small saucepan over medium heat for 10 minutes.
  8. Brush pork with glaze and roast for 20-30 minutes, basting with more glaze until caramelised.
  9. Slice and serve with sesame steamed greens.


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