Spiced Roast Pork and Cherry Sauce

Ingredients

2 kg pork leg bone in
1 Tbs sea salt
2 tsp Chinese five spice
1/2 tsp cinnamon

Cherry sauce:

2 tsp olive oil
1 shallot, finely chopped
1 1/2 cups (185 g) pitted cherries
1/4 cup (60mL) chicken stock
3 tsp red wine vinegar
2 tsp brown sugar
1 Tbs cherry jam

Coleslaw:

200g packet beetroot slaw
1/4 cup whole egg mayonnaise
2 Tbs sour cream
2 tsp lemon juice
1/4 cup coriander leaves

Method

Preheat oven to 230 C. Pat pork rind dry with paper towel. Combine salt, five spice and cinnamon in a small bowl. Sprinkle the salt mixture over the pork and massage it over the rind and into the cuts. Place pork on a rack in a baking tray and roast for 30 minutes or until the rind begins to blister. Reduce oven temperature to 200 C and roast for a further 1 hour 15 minutes or until pork is cooked to your liking. Rest pork, covered, for 15 minutes.

Meanwhile, heat oil in a saucepan over medium-low heat. Add shallot and cook for 2-3 minutes or until softened. Add cherries, stock, vinegar, sugar and jam. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens and reduces slightly. Transfer to a bowl. Set aside to cool.

To make the coleslaw, place beetroot slaw in a bowl. Combine mayonnaise, sour cream and lemon juice in a small jug. Season. Add to slaw along with the coriander leaves and toss to combine. Slice pork and serve with cherry sauce and slaw.

Credits: Coles

Photo Credits: Coles