Roast pork sandwich

Method

1. The day before: crush the garlic cloves and cut one onion into chunks. In a tray that fits the meat, mix the beer, garlic, onion, bay, rosemary, thyme, salt and pepper. Make slits in the pork leg with the tip of a knife, put it in the marinade, cover with foil and refrigerate for about 12 hours (at least 4), turning it twice.
2. Take the tray out of the fridge 20 minutes ahead and preheat the oven to 160 °C. Check the foil is tightly sealed and roast for 2 hours 15 minutes without opening, until a knife tip slides in easily.
3. Uncover carefully (there is steam), baste the meat with the juices, raise the oven to 200 °C and roast uncovered for 25 to 30 more minutes until golden. Move it to a board, cover with the foil and rest for 10 minutes. Strain the tray juices and set aside.
4. While the meat roasts, slice the other two onions into half-moons, the peppers into strips and the tomatoes into thin seeded wedges. In a frying pan over medium heat, warm the olive oil and cook the onion and peppers for 10 minutes until soft; add the tomato and 150 ml of the strained juices and simmer for 5 minutes.
5. Slice the pork thinly across the grain and turn the slices through the pan with the onions and peppers to warm in the juices.
6. Split the rolls and toast the cut sides in a pan or under the grill. Fill with the pork and the pepper-and-onion mix, spoon over a little of the juices and serve.