Arrosto di Maiale or Simply, Roast Leg of Pork Joint

Weekends seem to come and go so fast these days.

Shopping on-line seems to be the best way of beating the crowds. It’s beyond me at times, we have little ‘spare’ time, yet we spend these few precious hours ‘shopping’.

Ten minutes, one evening a week, job done.

Enough.

Sunday lunch was going to be a boneless leg of pork, destined to be cooked with a taste of Italy.

Arrosto di maiale or simply roast leg of pork joint with a difference.

Suggestions were made.
Cook in milk , sounds nice.
English roast, sounds nice .
I'll do the cooking, sounds nice.

Just let me get on with it, I enjoy cooking.
Glass of wine, clear kitchen, simple, good ingredients, heaven.
And what happens next?

A meal fit for all, served with polenta, roast potatoes, or my favorite, garlic potatoes , they all go so well.

Here’s the recipe:

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

Suggested wine

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