I bought a nice piece of pork the other day, about 1 kg in size and wanted to do something rather than roasting it in the conventional way. I therefore decided to pot roast it in white wine with leeks which are now in season. I used boned and rolled pork leg but shoulder would be just as good.
- 1 kg boned and rolled leg or shoulder joint of pork
- 1 tsp dried or fresh thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- 2 tsp fennel seeds
- 2 garlic cloves sliced
- 2 tbsp rapeseed oil
- 2 onions peeled and cut into wedges
- 5 juniper berries crushed
- 1 tsp golden caster sugar
- 1 tbsp white wine vinegar
- 4 cm whole leeks trimmed then each cut into 4lengths
- 750 ml white wine
- Mix together the thyme, sage, rosemary and fennel seeds.
- Untie and unroll the pork joint then lay the sliced garlic on the meat.
- Sprinkle all of the herbs over the meat evenly and rub them in.
- Retie the meat.
- Heat the rapeseed oil in the inner pot and carefully place the rolled pork in. Brown the pork on all sides.
- Add the onions, then continue to cook for about 5 minutes until they start to soften.
- Add the crushed juniper berries, sprinkle with the sugar and add the vinegar.
- Add the leeks so they are around the meat.
- Pour over the wine. If it does not cover the meat top up with water.
- Bring to the boil and then turn down the heat and simmer for 10 minutes.
- Turn off the heat and put the inner pot into the insulated outer container.
- Shut the lid and thermal cook without power for a minimum of 4 hours.
- Before serving check the seasoning adding salt and pepper if necessary.
- Serve with either boiled or mashed potatoes.
- NOTE: This meat is delicious cold with salad.
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