1.5kg pork de boned leg
1 large onion coarsely chopped
2 large cloves of garlic (2 Tsp crushed)
3 – 4 tbs. oil
1 tsp. each of ground ginger, and paprika.
Heaped Tbsp ground coriander seeds.
2 x 5cm cinnamon sticks
½ tsp dried rosemary (Or sprig of fresh)
1 heaped Tsp mustard powder
1 cup sultanas
250ml red wine
1 tbs. honey
Juice of an orange (about 200ml.) and 2 tsp grated orange peel
Salt and PLENTY freshly ground black pepper
This recipe I got from my friend Kurt, and it is an absolute winner. Kurt spends many hours cooking outdoors, and I would rate him as a no1 outdoor cook.
Put the wine, honey, rosemary, coriander, cinnamon sticks, cloves, paprika, mustard, ground ginger in a bowl and mix gently (Let the honey dissolve while u have a splash or two).
Heat the oil in a flat bottomed pot,sear the meat on ALL sides, and remove to a braai bak.
Fry onion in the remaining oil until soft.
Add the crushed garlic, cook for a minute.
Add the wine mix, orange juice, orange peel, and sultanas to the frying onions, stir thoroughly and bring to the boil. Then REDUCE the heat.
Put the pork into the pot on a SLOW heat. Put a FEW coals on the lid. Simulate a “cool” oven.
Cook for 1 1⁄2 hours, turning the meat over twice.
Check the seasoning, adding plenty of freshly ground black pepper and a little salt. Cook SLOWLY for another hour or so, turning the meat over twice more. The liquid in the pot must be just steaming, NOT boiling like mad.
Should be done at about 2hours, depending on your preference & fire temperature. Slower is better!
With this I like to add a couple of handfuls of my favourite vegetables.(Such as potatoes, baby onions,carrots,mushrooms and leeks.)