Porcetta (roast pork)

Ingredients 8
Servings 1


Serving Change
  • 2
    leg of pork
  • 15
    dried rosemary
  • 1
    small onion, finely clopped
  • 30
    olive oil
  • salt
  • pepper
  • 5
    large cloves garlic, sliced into strips
  • 4
    bay leaves, finely crushed


Preheat the oven to 160 ºC (325 ºF). Using a sharp-pointed knife, cut 15 deep slits in the joint, at 1 cm intervals. Blend the rosemary, onion and olive oil together and season to taste with salt and pepper. Stuff the slits with garlic strips, alternating with the rosemary mixture. Rub the joint well with salt and pepper and sprinkle with the crushed bay leaves. Place in a roasting tin and roast until the meat is tender but still juicy, allowing 35 minutes for each 500 g. Serve with Italian bread. Excellent if served at room temperature the following day.

Read more on: roast  |  pork


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2016-10-21 11:21

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