Roasted Pork Leg with Honey & Ginger Sauce

1. Unwrap the pork and pat it dry with kitchen paper. Place in a roasting tin and let it get to room temperature – 1 hr should do it.

2. Drizzle 1 tbsp oil over the pork. Season with a generous pinch of salt and a few cracks of black pepper. Rub into the pork and slide the tin into the oven. Roast the pork for 30 mins, till the skin is beginning to crackle.

3. Remove the pork from the oven and baste the skin. Lower the oven temperature to 180°C/Fan 160°C/Gas 4. Return the pork to the oven and roast for 2 hrs.

4. While the pork is roasting, make the honey and ginger sauce. Mix 2 tbsp honey and 50g tamari together in a bowl. Peel and grate in the ginger and garlic. Finely chop the coriander leaves and stalks. Halve the chilli, flicking out the seeds and membrane if you prefer less heat. Finely chop the chilli. Trim the spring onions and thinly slice them. Add the coriander, chilli and spring onions to the bowl. Grate in the lemon zest and squeeze in the juice. Stir well.

5. After 2 hrs, remove the pork from the oven. Lift it out of the tin and onto a board or warm plate and cover with foil. Leave to rest for at least 30 mins. When rested, slice the pork and drizzle over the honey and ginger sauce. Serve with sides of white basmati rice and stir-fried greens.