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Italian-style pork roast


Italian-style pork roast

Ingredients 19
Servings 8
Time 20 minutes

Ingredients

  • MEAT
  • 1,5-2
    kg
    pork neck
  • 6
    garlic cloves, peeled
  • 30
    ml
    each chopped fresh rosemary and sage
  • 20
    ml
    chopped fresh thyme grated
  • zest of 2 lemons
  • 2,5
    ml
    chilli flakes
  • freshly ground pepper
  • 30
    ml
    olive oil
  • POTATOES
  • 1
    kg
    baby potatoes
  • salt
  • 2-3
    garlic cloves, crushed
  • young fennel bulbs
  • thyme sprigs
  • olive oil
  • TO FINISH
  • 5
    ml
    salt
  • green beans with olives
 

Method

2-3 hours
 

1. Meat Remove the rind for the crackling and set aside. Score the fatty layer of the meat.

2. Using a mortar and pestle, crush the garlic, herbs, lemon zest and chilli flakes into a smooth paste.

3. Rub the paste all over the meat, then leave in the fridge for at least 2 hours or overnight.

4. Season all over with pepper. Drizzle oil over.

5. Preheat the oven to 140°C.

6. Potatoes Arrange the potatoes in a roasting pan, season with salt and sprinkle the garlic, fennel and thyme sprigs over. Add a little water and drizzle oil over.

7. Put the meat on a wire rack over the potatoes.

8. To finish Rub the salt into the crackling and put on a baking sheet. Roast the meat with the potatoes and crackling for 2 hours or until a meat thermometer indicates an internal temperature of 65°C and the meat juices run clear. Toss the potatoes occasionally so they roast evenly, and remove from the oven when done.

9.  Increase the temperature to 230°C and roast the meat for another  15-20 minutes or until the fat is crispy.

10. Roughly chop the crackling and sprinkle over the pork. Serve with the potatoes and green beans.

 

Read more on: italian  |  roast  |  pork
 

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