Roasted Pork Leg with Honey & Ginger Sauce

Cooking time
Serves4-6 people
Roasted Pork Leg with Honey & Ginger Sauce

Tasting notes: A fragrant alternative Sunday lunch. Our pork leg is roasted till the meat is succulent and tender with crunchy crackling. Served drizzled with a warming honey, ginger and tamari sauce.


  • 1.2kg leg of pork
  • 2 tbsp honey
  • 50g tamari
  • A thumb of ginger
  • 2 garlic cloves
  • A handful of coriander
  • 1 chilli
  • 2 spring onions
  • 1 lemon
  • 1 tbsp olive oil
  • Sea salt and black pepper

Total: 2 hrs 30 mins

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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.
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