• 2lbs onions, peeled and quartered
  • Three-quarters of a pound of carrots, cut into one inch pieces on the diagonal
  • 8 fresh sage leaves
  • 2 cloves
  • 6 peeled and crushed garlic cloves
  • 2 tbsp coarse sea salt
  • 2lbs rolled piece of pork loin, bones removed and reserved
  • 2tbs of olive oil


Line a casserole that can accommodate all ingredients with the pork bones and add all ingredients except 1tbs of the salt.

Fill with water to immerse the meat. Bring to boil, reduce heat, simmer for 30 minutes. Turn the meat over and simmer a further 30 minutes. Turn one more time and simmer for 20 minutes.

Remove the pot from the stove and allow the meat to cool in its liquid before removing to a platter.

Scoop vegetables into a blender, add the olive oil and remaining tablespoon of salt and puree thoroughly.

Slice the meat, place on a layer of sauce, place more meat on top, more sauce until both are used up. Refrigerate for one hour until bringing to table.

Covered with plastic wrap, this dish can be prepared for up to three days in advance. I ate it in the autumn, but it makes great summer eating and a welcome change from the tyranny of the barbecue.