Takes about 6 hours from starting preparation to eating.
Ingredients:-
- 20 fresh sage leaves
- 3 fresh thyme sprigs, leaves only
- 3 fresh rosemary sprigs, leaves only
- 2 garlic cloves, coarsely chopped
- 1 1/2 teaspoons medium-coarse sea salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 (3 3/4- to 4-pound) boneless pork shoulder (with skin, not tied)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white or red wine
Method:-
- Heat oven to Gas mark 7.
- Finely chop sage, thyme, rosemary and garlic together.
- Place mixture in a mortar; add salt, pepper and olive oil and grind together well.
- With a sharp knife, score pork skin in a crosshatch diamond pattern, making 3mm deep cuts 10mm apart.
- With a paring knife, make about 10 incisions (about 1/2 inch deep) all over the pork and stuff with about 1/3 of the herb mixture.
- Tie pork into a compact roast with kitchen twine, brush oil over skin and rub all over with remaining herb mixture.
- Set pork skin side up in a roasting pan.
- Roast for 15 minutes .
- Turn oven down to Gas Mark One and roast for 3 and a half hours.
- Pour wine over pork and baste with wine and accumulated juices.
- qContinue roasting, basting every 15 minutes, until skin is well browned and the meat is spoon-tender, about 90 minutes more.
- If needed turn the heat up to Gas Mark 7 for last 30 minutes to crisp the crackling.
- Remove from oven and let meat rest 15 minutes before slicing and serving.
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