Braised Leg Of Pork

1 x 1.5-1.75 kg/3-4 lb leg of pork
salt
6 spring onions, each cut into 3 pieces
1 x 5 cm/2 inch piece root ginger, peeled and
chopped
150 ml/1/4 pint soy sauce
6 tablespoons dry sherry
50 g/2 oz soft brown sugar
Garnish:
radish flowers, made by cutting V shapes out of
the top of trimmed radishes
spring onions

Rub the pork with salt; do not score the skin. Put the spring onions and ginger in a large pan, pour over the soy sauce and sherry, then stir in the sugar. Put the pork in the pan, turning to coat with the soy sauce mixture. Bring to the boil, cover and simmer for 2 to 21/2 hours, until very tender, turning occasionally.

Remove the pork from the pan and keep hot. Boil the sauce until well reduced and thickened; pour into a sauce bowl. Carve the meat into thick slices, arrange on a serving dish and garnish with radish flowers and spring onions. Serve hot or cold, with the sauce.

SERVES 6 to 8