A cheap, easy Sunday lunch. Leeks are at their loveliest when they are
slow cooked – they virtually melt
Prep:15 mins
Serves 6
1kg boned and rolled shoulder joint of pork6 bay leaves2 garlic cloves, slicedbunch of thyme25g buttersunflower oil2 onions, peeled and cut into wedges5 juniper berries, crushed1 tsp golden caster sugar1 tbsp white wine vinegar4 whole leeks, trimmed then each cut into 3250ml white wine
STEP 1Heat 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.STEP 2Heat 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.STEP 3Season 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.
