Preparation time: 45 minutes
Cooking time: 1 hour 30 minutes, plus cooling time
Oven temperature: 160°C
• leg of pork (about 2 kg), deboned (you can also use pork shoulder)
• 1 litre beer (go for something local!)
• 8 whole peppercorns
• 2 bay leaves
• 2 cloves
• 3 large onions, peeled and cut into 1 cm-thick slices
• 100 ml pan juices
• 60 ml apricot or peach jam
• 10-20 ml Dijon mustard, to taste
1 Fit the pork, beer and seasoning snugly into a pot and bring to the boil, then simmer for 30 minutes. Allow to cool.
2 Remove the pork from the pot and trim the skin and excess fat, then score the pork with a diamond-shaped pattern. Prepare a roasting dish with olive oil and place the onions in it with the pork on top. Cover with foil and bake for 40 minutes, then increase the oven temperature to 180°C.
3 Beat together the ingredients for the glaze. Brush half the glaze over the pork leg and bake uncovered for about 20 minutes. Remove from the oven and brush with the remainder of the glazing, then bake for another 20 minutes. Make sure to watch it so it doesn’t burn.
Tip If it looks like the sauce will burn, add some extra liquid to the roasting dish.