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Print this Recipe    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.

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