Alberto`s Pork Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork off the shoulder
- 300 ml broth
- 500 ml white wine
- 3 clove (s) garlic
- 4 onion (s)
- 3 sprigs rosemary, fresh
- 2 bay leaves
- salt and pepper
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Cut into the meat so that it can be stuffed. Cover with finely chopped rosemary, crushed garlic and a finely chopped onion, season with salt, pepper and carefully roll up. Tie tightly with a net or kitchen thread. Fry the meat in a little clarified butter with 2 sprigs of rosemary and the bay leaves and season each side with salt and pepper.
- Finely chop 3 onions and add and let them darken, moistening them regularly with a little water. When the desired color is reached, pour in the broth and reduce vigorously. Cover and braise for about 1.5 hours, pouring wine over them from time to time.
- At the end of the cooking time, keep the meat warm at around 80 °. Remove the bay leaves and rosemary and puree the sauce with a blender. The sauce does not need to be thickened because the pureed onions make it very creamy.
- Serve with gratinated fennel and small jacket potatoes, tossed in garlic, rosemary and butter.
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