All-in-one leek & pork pot roast

Recipe uploaded by

Barney Desmazery

4 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.
3. 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.

Dressed leeks

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.

PER SERVING

470 kcalories, protein 32g, carbohydrate 9g, fat 33 g, saturated fat 13g, fibre 0g, salt 0.36 g

Latest comments and suggestions

• Patricia

  23 February 2009

  Patricia commented on this recipe

  Made this yesterday. The pork was very tender and the sauce lovely and sweet. If I make it again I would try to make the sauce thicker.

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• rosie

  02 March 2009

  rosie commented on this recipe

  cooked this today and it was a great success first time my daughter has ever eaten leeks and onions the whole family enjoyed it and making this was easy one for the binder.

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• Janet

  06 March 2009

  Janet rated and commented on this recipe

  

  Delicious! We ate more meat per person than suggested. Made more gravy by thickening the meat juices with a flour and butter paste and using the stock from the carrots and potatoes that we ate with it.

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• Loopyloo

  30 March 2009

  Loopyloo rated and commented on this recipe

  

  Did exactly what the recipe said, and found it delicious! I've never cooked leeks like this, but will definitely do it again.

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• Viv1945

  25 April 2009

  Viv1945 commented on this recipe

  I cooked this for friends on Thursday. Found that I needed about another teaspoon of sugar as the sauce was a bit acidic. Also not keen on the bay leaves in the middle of the meat. People had to keep picking them out. Otherwise it was very sucessful.

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• Viv1945

  25 April 2009

  Viv1945 rated and commented on this recipe

  

  Sorry rated 4

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• miss.moss

  02 September 2009

  miss.moss rated and commented on this recipe

  

  I believe that the reason many folks (including us) found this to be a bit sour/acidic/whatever, is the bay. Even using 1/2 of the amount, we had a hard time with this recipe, and we won't be making it again (and we are leek lovers!).

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Ingredients

• 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
• 5 juniper berries , crushed
• 1 tsp golden caster sugar
• 1 tbsp white wine vinegar
• 4 whole leeks , trimmed then each cut into 3
• 250ml white wine

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook min 2 hrs

Ingredients

• 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
• 5 juniper berries , crushed
• 1 tsp golden caster sugar
• 1 tbsp white wine vinegar
• 4 whole leeks , trimmed then each cut into 3
• 250ml white wine

PER SERVING

470 kcalories, protein 32g, carbohydrate 9g, fat 33 g, saturated fat 13g, fibre 0g, salt 0.36 g

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