irish soda pot bread
Irish Soda Bread
11 July 2019
beer and beef brisket potjie with cheddar and mustard dumplings
Beer and Beef Brisket Potjie with Cheddar and Mustard Dumplings
25 July 2019
Mustard Roast Pork

Mustard Pork Roast

Tender, delicious and easy. Everything you’re looking for in a Sunday Roast!


1.5 kg pork leg
4 tbsp german mustard
1 tbsp paprika
1 tsp salt
1 tsp white pepper
2 tbsp treacle sugar
1 tsp oil


Mustard Pork Roast – Method

  • Cut the skin, with some of the fat, off of the leg.
  • Score the skin and sprinkle with some salt on both sides.
  • Place the skin on a plate and leave uncovered overnight in the fridge to dry out.
  • Mix the mustard, paprika, white pepper, salt and sugar together.
  • Spread the mustard mix over the leg of pork and wrap in tin foil.
  • Leave to marinate in the fridge overnight.
  • Remove the pork from the fridge about half an hour before you plan to cook it.

Pack 12 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going. When the briquettes are ready, place the tinfoil wrapped pork onto the braai grid and cover with your PotjieKing dome lid. Close both doors on your PotjieKing and the vents on the dome. Cook for an hour and a half turning once halfway through. Once you’ve removed the pork allow it to rest while you braai the skin to make crackling. Rub a small amount of oil on the skin and salt to taste before you braai.

When it’s time to open the foil and carve the roast, use the juice in the foil to make a divine gravy.




PotjieKing – Feeding Adventure Since 2008