Italian roast pork

Ingredients for 6 servings:

• 1 ½ kg roast pork (neck)
• 5 rosemary sprigs
• 2 sprigs of thyme
• 20 sage leaves
• 5 garlic cloves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours

Pork neck with rosemary, sage, thyme and garlic

Cut the pork neck lengthwise into a spiral shape. Pick the needles off the rosemary and the leaves off the thyme. Peel the garlic. Finely chop the garlic, rosemary, sage, and thyme. Lightly salt the inside of the pork neck and brush with the chopped herbs. Roll the roast up again and either tie it up or wrap it in a roasting net. Wrap the roast in aluminum foil and let it rest in the refrigerator for about 3 hours. Season all over with salt and pepper before roasting. Place the roast in a roasting pan or on the grill rack in the oven (place a drip tray underneath and fill it with water to cover the bottom). Cook at 160°C (top/bottom heat) for about 1 1/2 hours. Peperonata with olives and capers and baguette goes perfectly with this. I recommend a dry rosé or a slightly chilled Italian red wine, such as Barolo, to drink.