Pot Roast Pork with Tomatoes and Ginger

This slow roasted pork recipe is braised in tomato and ginger sauce for 3 hours to leave the meat soft and tender. Add some noodles and green beans to make a delicious and comforting dish!


​2kg boned and rolled leg of pork
1 large onion, peeled and sliced
2 cloves of garlic, peeled and cruched
2 celery sticks, chopped
2 tbsp olive oil
1 x 5cm fresh root ginger, peeled and grated
600ml passata
Tsp fresh thyme
Salt and pepper to taste
Lemon juice


  1. Preheat the oven to 170°C. Heat a large ovenproof casserole dish (large enough to take the pork). Using paper kitchen towel, dry the pork joint and season well all over.
  2. Add 1 tbsp olive oil to the casserole dish and, using the rest of the oil, sear the pork joint over a high heat until it is sealed all over. Remove the pork
  3. Remove the pork from the pan and reduce the heat. Add the onions and fry them gently until soft. Add the ginger, garlic, and celery, and fry for a few more minutes
  4. Place the meat in the casserole dish, and pour over the passata, adding the onions, garlic, ginger, celery, and thyme. Cover the casserole and cook in the preheated oven for 3 hours, basting the meat now and then
  5. Once the meat is cooked (the juices will run clear when pierced with a skewer), remove it from the casserole dish and leave to rest while you make the sauce
  6. Skim off any excess fat and tip the tomato juices from the casserole dish into a blender and process until smooth, seasoning to taste. If necessary, add a squirt of lemon.
  7. Return the sauce to the pan and heat through before serving with thinly sliced meat.