PREPARE THE MARINADE:
In a mortar and pestle or spice grinder, crush the peppercorns, fennel seeds, coriander seeds, and Szechuan
pepper seeds to a coarse powder.
Mix in the coarse salt.
Combine this spice blend with enough olive oil to form a thick paste.
Marinate the Pork: Generously brush the pork leg with the spice and oil mixture, ensuring it’s well coated. Let it
marinate for at least 15 minutes to absorb the flavours.
Cook in Instant Pot: Place the marinated pork leg in an Instant Pot. Set to cook on low pressure for 30-40 minutes.
This step ensures the pork is tender and moist.
OVEN ROASTING:
Preheat your oven to a high heat (around 220°C or 425°F).
Transfer the pork leg from the Instant Pot to an oven-proof dish.
Bake for 40-50 minutes or until the pork is golden and crispy.
Halfway through, brush the pork leg with tomato jam to enhance flavour and aid in crisping.
Final Glaze and Crisp: Increase the oven temperature to the highest setting or switch to the broil setting for the last
5-10 minutes of cooking. Brush the leg roast again with some tomato jam and roast until the surface is super crispy
and the glaze has caramelized.
Serve: Allow the roast to rest for a few minutes before slicing. Serve with the reserved cooking liquid from the
Instant Pot as a delicious sauce to complement the meat.
