About this recipe:Marinated overnight in honey, soy sauce, sherry, orange juice and spices, this moist roast pork is full of your favourite Asian flavours. Use the leftovers for Asian-inspired wraps or a stir-fry the next night.
1.5kg boneless pork leg roasting joint
125ml soy sauce
125ml dry sherry
4 tablespoons runny honey
3 tablespoons orange juice
3 cloves garlic, crushed
1 tablespoon Chinese five-spice powder
1 tablespoon cornflour
1 tablespoon water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Pierce pork joint with a fork and place in a large plastic freezer bag. Combine soy sauce, sherry, honey, orange juice, garlic and Chinese five-spice powder in a bowl. Pour marinade into bag with pork; press air out of bag and close securely. Chill in the fridge for at least 8 hours or overnight, turning bag over occasionally.
Preheat the oven to 170 C / Gas 3.
Remove joint and marinade from fridge. Place pork in roasting tin and reserve marinade.
Roast in the preheated oven for 40 minutes. Brush with reserved marinade; cover loosely with foil and roast about 90 additional minutes or until the internal temperature has reached 70 degrees C, brushing several times with marinade.
Remove pork from the oven and let stand 10 minutes. Stir cornflour into cold water in a small bowl. Whisk cornflour into pan juices; bring to the boil, stirring constantly, until mixture thickens, 4 to 5 minutes.