Want to treat your special someone to a spectacular meal? Tasty South African pork fits the bill perfectly. Succulent and tender, it’s all you need to impress. Cook until the crackling is crispy and serve with deep red plums. It’s as easy as that.
Serving suggestion: Sprinkle 1 x 2.2–2.5 kg deboned pork leg with sea salt, ground black pepper, 2 t ground fennel and drizzle with olive oil. Rub into the meat. Place in a deep baking tray and add 3 cups plum or cranberry juice, 2 cups chicken stock, 2 chopped onions, 4 garlic cloves, 4 celery stalks, a fresh bouquet garni and 12–14 plums. Roast at 160°C for 3–4 hours, or until tender and cooked through. Serve with fennel fronds and the roast plums. Serve the leftovers in fried crispy wraps or wonton skins with sriracha mayo, cream cheese, a dash of fish sauce, red slaw and spring onions.
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