1 pork hock joint, weighing approximately 1 kg
grated rind and juice of 1 orange
2 tbsp freshly grated ginger
3 tbsp marmalade
salt and freshly ground black pepper
shredded orange rind to garnish
grated rind and juice of 1 orange
2 tbsp freshly grated ginger
3 tbsp marmalade
salt and freshly ground black pepper
shredded orange rind to garnish
method
1. Mix together the orange, ginger, marmalade and seasoning.
2. Coat the pork with the marinade and leave in the refrigerator for 4-5 hours or overnight.
3. Place the pork in the roasting pan in a preheated oven 190°C (375°F) gas mark 5.for 30 minutes per 500 g plus an extra 30 minutes.
4. 15 minutes before the end of the cooking time, spoon over the remaining marinade from the marinating dish. Return to the oven.
2. Coat the pork with the marinade and leave in the refrigerator for 4-5 hours or overnight.
3. Place the pork in the roasting pan in a preheated oven 190°C (375°F) gas mark 5.for 30 minutes per 500 g plus an extra 30 minutes.
4. 15 minutes before the end of the cooking time, spoon over the remaining marinade from the marinating dish. Return to the oven.
serving amount
serves 6 - 8
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