Half leg of boneless free-range pork, trimmed of fat and sinew
3 tbsp honey (I used the stuff I brought back from our holiday in Brittany)
2 tbsp hot mustard (Dijon works better than English)
2 tbsp balsamic vinegar
2 tbsp Demerara sugar
5-6 springs of thyme, leaves only
1 cup water
1. In a small bowl, mix the honey, mustard, vinegar, sugar and thyme together.
2. Slather all over the pork then put into a slow cooker set on LOW with the cup of water. Cook for 4-5 hours until the pork is very tender. Leg is a lean cut so there won’t be too much fat but it won’t fall part like belly or shoulder would.
3. Remove the pork from the cooker and set aside.
4. Skim any fat off the remaining juices and transfer to a small saucepan and bring to the boil for 5 minutes or so to reduce.
5. Carve the pork into thick slices or chunks and drizzle with the sweet & sour gravy.
6. Serve with buttery mashed potatoes and dark green leafy veg, I used Tuscan kale, stir-fried with a couple of tablespoons of double cream.