- 1kg boned and rolled shoulder joint of pork
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 6 bay leaf
- 2 garlic clove, sliced
- bunch of thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 onion, peeled and cut into wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 5 juniper berry, crushed
- 1 tsp golden caster sugar
- 1 tbsp white wine vinegar
- 4 whole leek, trimmed then each cut into 3
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 250ml white wine
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.
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.