Spiced roast pork with orange and oregano
Lean pork leg roast
960 g, (buy 2kg) rind removed, fat trimmed
1 g, 4 wide strips
No added sugar orange juice
1 cup(s), (250ml)
Red wine vinegar
½ cup(s), (125ml)
⅓ cup(s), (80ml)
8 tsp, 2tbs, minced garlic
18 individual, (3 bunches)
- Using a small knife, pierce pork flesh, about 2-3cm deep, all over.
- Combine orange rind and juice, red wine vinegar, maple syrup, salt, pepper, oregano, cumin and garlic in a glass or ceramic bowl. Add pork and turn to coat. Cover and place in the fridge overnight, turning the pork every few hours.
- Preheat oven to 160°C. Place pork and marinade in a baking dish. Bake pork, covered, for 2½ hours. Remove foil and bake for 2 hours, adding water to base of pan if needed, or until meat is tender and falling off the bone. Cover pork loosely with foil and set aside for 20 minutes to rest before serving.
- Meanwhile, steam beans and broccolini over a saucepan of boiling water for 3-4 minutes or until just tender. Drain. Serve pork with baby carrots.