As well as lamb, pork is the other classic Easter meat. I brought you a couple of classic lamb dishes yesterday, so today is pork's turn. Typically a ham is served over Easter, but I thought I would bring you something just a little different with this pork pot roast dish.
All-in-one Leek and Pork Pot Roast
Serves: 6
Ingredients:
1kg (2 1/4 lbs) shoulder joint of pork, boned and rolled
6 bayleaves
2 garlic cloves, sliced
1 bunch fresh thyme sprigs
25g (1 oz) butter
1 tbsp 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 and cut into 3 lengths each
250ml (1 cup) white wine
Method:
Take the joint, untie and unroll it then lay 4 of the bayleaves and the sliced garlic along with half the thyme sprigs along the centre of the meat Re-tie with string.
Heat together the butter and oil in a flame-proof casserole. When the butter stops foaming add the meat and fry to brown all over (about 10 minutes). Add the onions and cook for 5 minutes, stirring frequently. Next add the juniper berries, sugar and vinegar. Bring to the simmer then tuck the leeks, remaining bayleaves and thyme around the meat. Pour in the wine, cover the casserole then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and cook for about 90 to 110 minutes, or until the meat is tender.
To serve, remove the meat to a cutting board and cover with foil to rest. Season the vegetables then use a slotted spoon to lift out into a warmed serving bowl.
Slice the meat and serve generous pieces along with the bowl of vegetables. Serve the pan juices as a sauce on the side.
To serve with this dish, why not try the Pommes Anna (Anna Potatoes) recipe published on Saturday, along with the Fennel with Tomatoes and White Wine recipe published yesterday.
For more classic pork-based recipes, why not visit the Celtnet pork information and recipes pages?
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