Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Serve with gratinated fennel and small jacket potatoes, tossed in garlic, rosemary and butter.