Pot Roast Rolled Leg of Pork
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. Mix together the thyme, sage, rosemary and fennel seeds.
  2. Untie and unroll the pork joint then lay the sliced garlic on the meat.
  3. Sprinkle all of the herbs over the meat evenly and rub them in.
  4. Retie the meat.
  5. Heat the rapeseed oil in the inner pot and carefully place the rolled pork in. Brown the pork on all sides.
  6. Add the onions, then continue to cook for about 5 minutes until they start to soften.
  7. Add the crushed juniper berries, sprinkle with the sugar and add the vinegar.
  8. Add the leeks so they are around the meat.
  9. Pour over the wine. If it does not cover the meat top up with water.
  10. Bring to the boil and then turn down the heat and simmer for 10 minutes.
  11. Turn off the heat and put the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power for a minimum of 4 hours.
  13. Before serving check the seasoning adding salt and pepper if necessary.
  14. Serve with either boiled or mashed potatoes.
  15. NOTE: This meat is delicious cold with salad.