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    Free Range Roast Pork with a Chinese Glaze

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    Free Range Roast Pork with a Chinese Glaze

    This joint is an easy carve leg - ideal for Sunday roast. Make the Chinese-flavoured glaze in 10 minutes, for extra crisp crackling.

    • Preparation time: 10 minutes
    • Cooking time: Allow 35 mins per 500g plus 35 minutes
    • Total time: 3 hours 40 minutes to 4 hours 15 minutes 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6 as a main course


    • 1.5-2kg Waitrose English Free Range Pork Easy Carve Leg (from the Meat Service Counter)
    • 6 cloves garlic
    • 2.5cm piece fresh root ginger, peeled and chopped
    • 4 tbsp Wing Yip Chinese Cooking Wine
    • 2 tbsp toasted sesame oil
    • 2 tbsp light soy sauce
    • 3 tbsp Sharwood's Hoi-sin Sauce


    1. Preheat oven to 220°C, gas mark 7. Weigh the joint and calculate cooking time. Allow 35 minutes per 500g, plus 35 minutes.
    2. Place the garlic, ginger, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil and 1 tablespoon of soy sauce in a food processor and pulse until combined into a paste.
    3. Turn the pork skin side down and, using a sharp knife, make a few small deep incisions into the meat. Using your hands, rub the garlic and ginger paste into the cuts, then turn the joint and push into the score lines in the rind. Place in a roasting tin and cook for 30 minutes. Reduce the heat to 180°C, gas mark 4 and cook for the remaining calculated cooking time; the pork should be thoroughly cooked with no pink meat.
    4. Mix together the remaining cooking wine, sesame oil, soy and hoi-sin sauce and spoon this mixture all over the pork 30 minutes before the end of the cooking time.
    5. Allow the pork to stand for 10 minutes before carving. Remove the crackling first to make carving the joint easier. Serve with boiled rice and steamed pak choi.

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    Cook's tips

    Make sure you preheat the oven and tin for 20-30 minutes before roasting the meat - this will help the skin to crackle


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    3 stars