Pork: Roast Pork 27 by Recipe Cottage

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	Roast Pork 27

		Orange Roast Pork 3 lb leg of pork 1 clove garlic 12 peppercorns 2 large onions salt and pepper 1 oz dripping 1/4 pint fresh orange juice 6 oz brown sugar 3 large oranges Ask your butcher to score the pork skin in a lattice pattern. Skin the clove of garlic, cut in half and the cut edges all over the skin. Crush the cloves halves with the peppercorns. Put the meat in a roasting pan and sprinkle with the crushed garlic and peppercorns. Peel the onions and cut into eighths and add them to the pan, Sprinkle the pork skin with salt and put the dripping in the pan. Roast the pork in a moderate oven (350 F) for 1 hour. Remove the meat from the oven and pour off all the fat and pour the strained orange juice into the pan. Return the meat to the oven for another hour or until the crackling is crisp and the pork is cooked. Put the sugar in a pan with 4 Tbs of cold water and heat gently until the sugar is dissolved. Bring to the boil and boil hard until it is reduced to a thick, syrupy glaze. Cut the peel off the oranges and slice into rounds. Remove the onions from the pan cover the leg with orange slices, brush them with the glaze and return the meat to a hot oven (450 F) for another 5 - 10 minutes until the pork is glazed.