All-in-one leek & pork pot roast
Contains pork – recipe is for non-Muslims only
A cheap, easy Sunday lunch. Leeks are at their loveliest when they are
slow cooked – they virtually melt
- Prep:15 mins
- Serves 6
Nutrition per serving
- kcal 470
- fat 33g
- saturates 13g
- carbs 9g
- sugars 7g
- fibre 0g
- protein 32g
- salt 0.36g
- 1kg boned and rolled shoulder joint of pork
- 6 bay leaf
- 2 garlic clove, sliced
- bunch of thyme
- 25g butter
- sunflower oil
- 2 onion, peeled and cut into wedges
- 5 juniper berry, crushed
- 1 tsp golden caster sugar
- 1 tbsp white wine vinegar
- 4 whole leek, trimmed then each cut into 3
- 250ml white wine
Whisk together 1 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp grainy mustard and 1 tsp honey. Boil the leeks until soft, then toss with the dressing. Serve with cured ham as a starter.
Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you’re not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.
Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.