Pork pot roast
Prep:
15 mins
Cook:
120 mins
An easy, budget friendly Sunday meal with slow cooked leeks.
1kg boned and rolled shoulder joint of pork
6 bay leaves
2 garlic cloves, sliced
Bunch of thyme
25g butter
Sunflower oil
2 onions, peeled and cut into wedges
1 tsp golden caster sugar
1 tbsp white wine vinegar
4 whole leeks, trimmed then each cut into 3
250ml white wine
Few sprigs, rosemary optional for garnish
Preheat the oven to 180°C / 350°F / Gas mark 4.
Pierce the meat all over and stuff the garlic, bay and thyme into the slits.
Heat the butter and 1 tablespoon of oil in a casserole dish, then brown the pork on all sides, which will take around 10 minutes.
Add the onions, then continue to cook for about 5 minutes until they start to soften.
Scatter with sugar and add the vinegar.
Simmer for a second, then tuck the leeks and the rest of the bay and thyme leaves in around the pork.
Pour over the wine, cover, then cook in the oven for 1½-1¾ hours until the meat is tender.
Lift the meat from the pan to a board.
Season the vegetables, then use a slotted spoon to lift it into a bowl.
Taste the sauce and, if needed, reduce to increase the flavour.
Serve the meat with sprigs of rosemary if using, the vegetables and the sauce on the side or poured over.
Serves
6
Preparation Time
15 minutes
Cooking Time
120 minutes
Main ingredients
Alcohol, Pork, Vegetables, Sugar
Recipe Type
Dinner, Slow cooking
Level of Difficulty
Easy
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