INGREDIENTS
2.5kg boned rolled leg of pork
1 tablespoon olive oil
1 tablespoon sea salt flakes
SPICED PLUM JAM
1 tablespoon olive oil
1 small brown onion, finely diced
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
825g can red plums, drained
1 cup brown sugar
2 tablespoon red wine vinegar
2 star anise
2 cinnamon sticks
4 cardamom pods, bruised
METHOD
1. Heat oven to 240°C/220°C fan forced.
Place pork into a roasting pan lined with
baking paper. Rub pork rind with oil and
then with salt. Roast for 35-40 minutes
or until crackling is crisp.
2. Reduce oven to 160°C/140°C fan-forced
and cook pork for 1 hour 45 minutes or
until just cooked through. Remove from
oven and rest pork for 10 minutes.
3. Meanwhile, to make spice plum sauce,
heat oil in a medium saucepan over
medium heat. Add onion and cook for
3-4 minutes or until softened.
4. Add ginger, garlic, plums, sugar and
vinegar and stir until sugar dissolves
and mixture comes to the boil. Add star
anise, cinnamon sticks and cardamom
pods. Simmer, stirring occasionally, for
25 minutes or until a thick and jam-like.
Transfer to a bowl and cool.
5. Serve pork with the spiced plum jam.
