- 3 leeks, trimmed and washed
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 900g boneless pork, cut into large stewing pieces (shoulder is an ideal cut to use)
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 small or 1 large celeriac (about 1kg/2lb 4oz), peeled and diced into large chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 garlic cloves, chopped
- 200ml dry white wine
- 200ml chicken stock
- juice and zest of 1 orange (remove the orange zest with a potato peeler)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- large sprig of rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- crusty bread, to serve
Preheat the oven to fan 120C/conventional 140C/gas 1. Cut each leek into about five pieces, chop the carrots into pieces the same size as the leeks. Heat a large, lidded, flameproof casserole dish on the hob until it’s very hot. Add 2 tbsp of the olive oil, then carefully tip the pork into the casserole and leave it for a couple of minutes to brown. Stir once, then leave for another couple of minutes. Using a slotted spoon, transfer the meat to a plate. Pour the rest of the oil into the dish, tip in the leeks, carrots and celeriac and fry for 3-4 minutes, stirring, until they start to brown. Add the garlic and fry for a minute more.
Stir the pork and any juices into the vegetables, then pour in the wine, stock, orange juice and soy sauce. Throw in the rosemary and orange zest, season with salt and pepper, give it a stir, then bring everything to the boil.
Cover the dish, transfer it to the oven and cook for 2 hours, stirring after an hour. Cook until the pork is very tender and the leeks fall apart when prodded with a spoon. (It can now be left to cool and then frozen for up to 1 month.) Leave to stand for at least 10 minutes, then spoon into bowls. Serve with crusty bread to soak up all those juices.