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Ingre­di­ents

1.5kg pork de boned leg

1 large onion coarsely chopped
2 large cloves of gar­lic (2 Tsp crushed)
34 tbs. oil
1 tsp. each of ground gin­ger, and paprika.
Heaped Tbsp ground corian­der seeds.
2 x 5cm cin­na­mon sticks
4 Cloves
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.

Method

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 12 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.)

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