Arrosto di Maiale (Roast leg of pork)

Serves 4
Prep Time 15 mins plus 2 hrs for the marinade
Cooking Time 1 ¼ to 1 ½ hrs
Ingredients

• 1 kg Boned and rolled leg of pork
• 150 ml Dry white wine
• 1 Tbsp Rosemary leaves (roughly chopped)
• 1 Tbsp Sage leaves (roughly chopped)
• 1 Tsp Rock salt (see Cook's tips 1)
• 1 Tsp Ground black pepper
• 1 Clove garlic (roughly chopped)
• 1 Carrot (cut into 2-3mm thick discs)
• 120ml Extra virgin olive oil

Method

• Place the meat in a suitable container, pour in the wine, cover and leave in a cool place for 2 hours
• Meanwhile put the rosemary and sage in a mortar, add the salt, pepper and garlic and grind to a fine mix.
• After 2 hours, remove the meat from the wine and pat dry
• Carefully remove the skin from the meat (leaving the fat on the meat)
• Score the fat and rub in the mixture, cover with the skin and re-tie the meat joint
• Place the meat on the carrot discs in a roasting tin, skin side up
• Pour the oil over the meat and place in a pre-heated oven 190°C/375°F gas mark 5 for 1¼ to 1½hours
• Half way through cooking, baste the meat
• When the meat has finished cooking, remove from the oven and leave to rest for 15 minutes
• Carve and serve

Cook's tips

• 1. I use Pink Himalayan salt

Equipment

• Pestle and mortar
• Roasting tin

Shopping List

• 1 kg Boned and rolled leg of pork joint
• Dry white wine
• Fresh Rosemary
• Fresh Sage
• Rock salt
• Black pepper
• Garlic
• 1 Carrot
• Extra virgin olive oil

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