Pot-Roast Pork

Ask your butcher to remove all the skin and some of the fat before rolling the meat.


  • lb / 1.10 kg rolled, boned loin or half leg of pork
  • 1 onion, peeled and sliced
  • 6 cloves
  • 6 garlic cloves
  • small sprig of rosemary or a handful of fennel
  • sea salt
  • freshly ground black pepper
  • 1 pt / 570 ml full-cream milk


Heat a non-stick frying pan, and brown the meat all over. Remove and set aside. Lightly fry the onion until just beginning to turn colour, and then lay it in the bottom of a casserole just a little larger than the joint of pork. Push the cloves into the pork fat at intervals. Peel the garlic and cut into slivers. Insert these into horizontal incisions in the pork fat. Place the joint on top of the onions, tuck the herbs around it and season lightly with salt and pepper. Bring the milk to the boil, and pour it over the meat. Cover and cook in a preheated oven at 170°C / 325°F / Mark 3 for about 2 hours. Remove from the oven and, if serving hot, allow to rest for 10–15 minutes before carving. Serve with mashed potato or potato gnocchi. This is also delicious served cold with a potato and mushroom salad.