Spiced Pork

• 2 kg boned rolled pork leg
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tbsp fennel seeds, roughly crushed
• 2 cups low salt chicken stock, boiling

Spice Marinade:

• ½ cup CSR Dark Brown Sugar
• 2 tbsp sweet smoked paprika (Spanish if possible)
• 2 tbs fennel seed, roughly crushed
• 2 tsp sea salt
• 1 tsp chilli powder or flakes (optional)
• 3 tbsp cider vinegar

1. Preheat oven to 220°C.
2. Wash and dry the pork leg and make sure the skin is well scored.
3. In a medium bowl, add the CSR Dark Brown Sugar, and all the paprika spice and marinade ingredients, then mix until smooth.
4. Rub the marinade over the meat, thickly, but not on the skin. Place in the fridge uncovered, skin side up for at least 4 hours or overnight. This is to it dry out the pork skin and to ensure the flavours in the spice mixture infuse into the meat.
5. Pat the pork skin dry with an absorbent kitchen towel. Rub generously with olive oil, crushed fennel seed and sea salt.
6. Place the pork in the hot oven and roast for 30-40 mins or until the skin starts to crackle.
7. Reduce the heat to 180°C. Pour the hot stock down the side of the pork, ensuring the skin is left as dry as possible and roast for about 1½ hours, or until the pork is moist and tender, and the crackle is bubbled and golden. The juices will run clear when tested with a knife. Top up with water or stock if the pork starts to dry out while it’s cooking.
8. Slice the pork and serve hot with the sugar paprika sauce and maybe some pickled red cabbage and roast or jacket potatoes.