Summary

Ingredients

• 1 kg roast pork, boneless and rind
• 1 lemon (s), untreated
• 4 cloves garlic
• 2 teaspoons fennel seeds
• 6 sprigs rosemary
• salt and pepper
• olive oil
• nutmeg
• 250 ml white wine

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Instructions

1. Wash the untreated lemon and remove the zest using a zest cutter or vegetable peeler, removing only the peel and not the white pith underneath. Finely chop the zest together with the garlic, fennel seeds, and rosemary.
2. Mix the chopped mixture with salt, pepper, freshly grated nutmeg, and enough olive oil to form a paste.
3. Rinse the roast pork under cold water and pat dry with paper towels.
4. Rub the spice paste evenly over the roast pork and cover it well. Refrigerate for at least 8 hours, preferably overnight.
5. In a saucepan over medium-high heat with olive oil, sear the roast on all sides until well-browned, about 10 minutes total.
6. Place the seared roast in a soaked Roman pot with the lid on. Bake in the oven at 180°C (350°F) for 2 hours.
7. After 1 hour of cooking, turn the roast over and pour the white wine over it. Continue cooking until the internal temperature of the pork reaches 63°C (145°F).