Roast Pork


3 kg chunk of leg pork

3 tbs MA’s Kitchen Roast Seasoning

2 tbs Dad’s Garden Teriyaki sauce

1 tbs MA’s Kitchen Ginger Paste

1 tbs MA’s Kitchen Garlic Paste



1 tsp MA’s Kitchen Black Pepper, crushed

1 tbs Dad’s Garden Worcestershire sauce

1 tbs butter

½ onion chopped

1 tbs corn flour

½ cup milk

½ cup water




1. Mix the ingredients together rub and skewer the pork for better penetration

2. Wrap in foil and place in oven for 3 hours

3. Uncover the foil and separate drippings and place in oven, uncovered for a further 30 minutes.


1. Heat up a pan, fry the onion in butter

2. Mix the corn flour milk & water and mix in the pan

3. Add the drippings and bring to simmer, stirring over a low heat.  


Alternately use Pepper Valley Frozen Roast Pork           

1. Thaw your roast pork

2. Place roast pork in a 180C preheated oven for 15 minutes

3. Slice the pork using a sharp knife

4. Mix gravy sachet in a pan with milk over a medium heat. Once warmed, mixed well and serve over the pork.