Pot roasted pork leg with orange, prune and brandy sauce

Pot roasted pork leg with orange, prune and brandy sauce

This is a perfect dish for a dinner party with friends, as it can be made a day in advance. The flavors will really develop overnight and the dish will be richer. All the ingredients blend together in a balanced sweet and tangy sauce, while the meat remains juicy and tender.



  • 1.5 kg pork leg without the bone (also known as fresh ham)
  • 200 ml freshly squeezed orange juice (or good quality bought)
  • 200 ml brandy
  • 10 pitted prunes
  • olive oil
  • salt, pepper


In a large pot, heat 2-3 tbsp of olive oil and brown the meat from all sides. This will take approximately 20 minutes.

Pour over the cognac, let it evaporate for a minute or two and then add the orange juice and prunes.

Season well and simmer for about 2 hours, or until the meat is tender. This really depends on the meat itself.

While the meat is simmering check on it once in a while to see whether it has enough fluids. If not, add a bit of water.

When the meat is done, remove it from the pot and let it rest.

Pour all its juices and the prunes into a blender and process until you get a smooth sauce.

Check the seasoning and adjust the taste.

Slice the pork, put it in the pot again and pour the sauce over it.

If the sauce looks watery you can boil it down a little bit, before pouring over the meat, or thicken it with 1 tsp flour. However, if you are planning to serve the meat the next day, you need to be careful, otherwise the sauce will be too thick.


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