Place 1500 g pork leg roast in a large pot with 2000 g water, 120 g salt, and 30 g sugar.
Add 150 g carrot, 150 g onion, 100 g celery, 15 g garlic, 2 g bay leaf, 5 g juniper berries, 10 g peppercorns, and 10 g thyme.
Simmer the mixture gently for 3 hours, ensuring you perform dépouillage by skimming fat and impurities from the surface periodically.
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