It’s interesting how when you’re presented with a situation, there are many ways you can go around it and make the most out of it. That’s what happened during the holidays. We were all craving some pork chops/ribs. We could already imagine ourselves ripping the meat off the bones and just devouring them. Yes! Then when we went to the butchery, it’s like everyone had the same recipe in mind that weekend and it was sold out. There was no pork chops, just steak – boneless pork leg. So what to do with boneless pork? As we pondered, Chef Dion (we have baptized him) just asked “do you have string?” I know, we were all wondering what madness that is, but we still sourced for string around the house. And we only figured what it was for when we started out with the preparation. We had fun preparing this one, because we were eager to find out how it will turn out, being a first. Totally worth the running around, substituting ingredients and waiting.
- 1.5kg boneless pork leg (roasting joint)
- Kitchen string
- 1/3 cup honey
- 2 Green peppers (Yellow/Red) – Chopped
- 4 Garlic cloves – Chopped
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1/3 cup of Red wine
- ½ tablespoon of salt
- ½ tablespoon of black pepper – Ground
- ½ tablespoon of Cayenne, Thyme, and Oregano – Ground
- Fresh rosemary leaves.
- 1 bunch of parsley (Dhania) – Chopped
Preparation: 10min › Cook: 2hrs › Ready in: 2hrs 00min › Serving: 6pax
- Preheat the oven to 200oC.
- Place a roll of foil on the roasting try – Always helps to save you some cleaning time, since after you’re done you just bin it.
- Pour some olive oil on the foil and spread it with a brush.
- Prepare the glazing sauce. Stir together the honey, red wine, salt, black pepper, cayenne, thyme and oregano in a small bowl. You can also add Soy Sauce (although we try to not use it for roasting).
- Place pork on a chopping board slit it right in the middle and spread the glaze evenly over pork roast using a brush. Leave some for later use.
- On the pork, add chopped garlic, green pepper, parsley and rosemary for flavor.
- Tie up the pork with cooking strings in order to hold the meat together and retain the moisture as it roasts.
- Place the tied up pork on the roasting tray and brush some olive oil all over it.
- Roast in the preheated oven, for 40 mins, then turn the pork for the underside to cook for 40mins – 40 minutes for each side to cook.
- After the 40 minutes elapses, glaze with the remaining mixture aforementioned. Also glaze the underside and let it cook for a further 10 minutes.
- When done, let it rest for 10 mins then slicing to serve.
As a side dish, you can have potatoes (jacket or otherwise), rice or Ugali, together with veggies – to cheat your guilty conscience. Heck! You can even eat it alone, because of how gorgeously juicy it is. Happy cooking, but promise, the eating part will make you happier.
Signing Off ~~~ *Kawi*