Perfect pot-roasts
Pot-roasting is an alternative way to get the most from your Sunday joint. You can use cheaper cuts of meat, so perfect for families on a budget, and they are very low effort thanks to an all-in-one cooking method.
by Rick Stein
I bought a couple of jars of Enchaud périgourdin in Périgueux market. It’s pork loin that is studded with garlic and pot-roasted with a small amount of stock and pig’s trotters, then left to go cold before being bottled. It’s designed to be thinly sliced and served with other cold meats, pâtés and pickles. I decided to create a version in which I stud the pork with plenty of garlic in the same way, wrap it in the skin to keep in the moisture and pot-roast it with lots of root vegetables for a deep winter flavour.
