Peel and cut the onions in half across the belly, leaving the top and tail attached. Peel the garlic cloves and roughly chop the ginger.

Preheat the oven to 220°C.

Unpack the pork leg joint and pat dry with paper towels. Preheat your biggest pan over a high heat and add a splash of olive oil. Colour the pork on all sides but the skin. Work your way around methodically, don’t rush! Once the pork is thoroughly browned, set aside.

Add the onions cut-side down and cook until very caramelised. Chuck in the whole garlic cloves and the ginger. Cook until fragrant, a couple of mins, then peel in the zest of 3 oranges in big strips. Add the juice and the beer plus 400ml of water. Chuck in the rosemary, bay and sugar and stir. Season with a little salt and pepper, nestle the pork back into the liquid, skin-side up, so most of the meat is submerged (if you need to top up with water, that’s fine) and chuck in the oven for 30-40 mins.

Once the skin has started to crackle and blister, reduce the heat to 140°C and cook for a further 4-5 hours. Once completely tender and the skin is super crispy, transfer the pork and braised onions and garlic to a serving platter, finish with fresh orange zest. Skim the fat off the sauce, reduce a little and serve alongside.

Slice the white onion very thin, add fresh orange segments and roughly torn coriander stalks ‘n all. Toss with olive oil and serve over top.