A friend came back from India and Hong Kong and brought me cloves, cardamom and 30-year old orange peels. I used them to make this pot roast of a pork leg roast. I browned the meat, sautéed onion, carrot and celery. The spices were added with some dry cranberries, thyme and very little cinnamon. Put everything into the pot, add some water and in the 300℉ over for a few hours. I pureed the sauce and here it goes.
The meat is pull-apart tender and just perfect for rice, couscous or like here Orzo pasta.
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