Italian roast pork

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Remove the crusts from the bread and cut into slices. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 8-10 minutes. In the meantime, peel and dice red onions and 2 cloves of garlic. Wash the sage, dab dry and put something aside for garnishing. Finely chop the rest. Heat 1 tablespoon of olive oil in a frying pan and fry everything for about 5 minutes. Stir in vinegar and let it cool down a bit. Cut bread into cubes, knead well with the onion mixture, season with salt and pepper. Rinse roast, dab dry.

2. 2

   Cut the fat side with a sharp knife several times at an angle. Cut a pocket into the side of the meat. Fill the meat with the bread mixture. Stick toothpicks into the sides and tie up with kitchen string. Wash the rosemary, dab dry, put something aside for garnishing. Chop the rest very finely. Crush fennel and 1 tablespoon of salt in a mortar. Mix in rosemary and rub it into the meat. Peel onions and 2 cloves of garlic, cut onions into quarters. Place meat with the fat side up, onions and garlic on the fat pan of the oven. Spread onions and garlic around it. Roast in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. After 1/2 hour cooking time, gradually pour 750-1000 ml water over the roast. Repeatedly pour the roast with frying liquid and water. At the end of the cooking time, pour the cooking liquid through a sieve into a pot. Pass the onions and garlic through the sieve. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and roast the roast for 15-20 minutes until a nice crust has formed.

3. 3

   Place meat with the fat side up, onions and garlic on the fat pan of the oven. Spread onions and garlic around it. Roast in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours. After 1/2 hour cooking time, gradually pour 750-1000 ml water over the roast. Repeatedly pour the roast with frying liquid and water. At the end of the cooking time, pour the cooking liquid through a sieve into a pot. Pass the onions and garlic through the sieve. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and roast the roast for 15-20 minutes until a nice crust has formed. In the meantime, roast the pine nuts in a pan without fat until golden brown, take them out. Wash, clean and halve the tomatoes. Cut the garlic bulb in half. Heat 1 tablespoon of olive oil, fry the tomatoes and garlic for 4-5 minutes. Bring the roasting liquid to the boil and thicken slightly with sauce thickener. Season to taste with salt and pepper. Cut the roast open and serve with sauce, tomatoes and garlic. Garnish with sage and rosemary. Ciabatta bread tastes good with it

4. 4

   In the meantime, roast the pine nuts in a pan without fat until golden brown, take them out. Wash, clean and halve the tomatoes. Cut the garlic bulb in half. Heat 1 tablespoon of olive oil, fry the tomatoes and garlic for 4-5 minutes. Bring the roasting liquid to the boil and thicken slightly with sauce thickener. Season to taste with salt and pepper. Cut the roast open and serve with sauce, tomatoes and garlic. Garnish with sage and rosemary. Ciabatta bread tastes good with it

Nutrition Facts

KCAL
380 kcal

CARBS
20 g

FATS
14 g

PROTEINS
44 g