Slow roasted pork shoulder with leeks
- 1 x 1kg pork shoulder
- 3 garlic cloves, thinly sliced
- 50g fresh sage
- 15ml (1 tbsp) coarse salt
- 100ml olive oil
- 6 leeks, sliced
- 2 medium onions, sliced
- 50g butter
- 20g brown sugar
- 2 tomatoes, peeled, seeded and diced
- 50ml white wine vinegar
- 250ml (1 cup) white wine
- 50g butter
- salt and freshly ground black pepper, to taste
- mashed potato, to serve
Make small cuts under the fat of the pork and stuff with the garlic and half the sage.
Rub the meat all over with the coarse salt.
Roll the pork tightly in plastic wrap and leave in the fridge overnight.
Next day, unwrap the pork and brush off any excess salt.
Tie the pork at regular intervals with kitchen string. Preheat the oven to 140ºC.
Heat the oil in a large saucepan and fry the pork until nicely golden brown on all sides. Remove the pork, leaving the oil in the pan.
In the bottom of a deep roasting pan, lay 2 of the leeks, half the onions and half the remaining sage.
Place the browned pork on top of the vegetables and cover with heavy foil. Roast the pork in the oven for 2 hours and 30 mins.
Pour the oil out of the frying pan used to brown the pork, add 30ml (2 tbsp) of the butter and fry the remaining onion with the sugar and tomatoes, stirring until the mixture forms a thick paste.
Deglaze with the vinegar. Add the wine, thyme and remaining sage, and continue to cook for a few minutes, adding water if the sauce becomes too thick.
In a separate frying pan, melt the remaining butter and sauté the remaining leeks. Season.
When ready, remove the pork from the oven, open the kitchen string and slice the roast. Serve with mashed potato, sauce and the sautéed leeks.