in Italy

Roast pork Tuscan style

Spread the love

Ingredients for 4 servings:

  • 1 kg pork neck
  • 2 onions
  • 2 garlic cloves
  • 10 sage leaves
  • 2 rosemary sprigs
  • olive oil
  • butter
  • salt and pepper
  • Nutmeg, grated
  • 150 ml dry white wine

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes

Season the meat generously with salt, pepper, and grated nutmeg. Then brown it all over in a mixture of olive oil and butter. Remove the meat from the pot and add the chopped onions, garlic, and chopped herbs (sage and rosemary), then brown them gently. Add the white wine, return the meat to the pot, and reduce the heat to very low. Braise the roast for two to three hours, adding a little more wine or stock if necessary. Finally, carve the roast and serve with the sauce (I don’t strain the sauce or add any cream; it’s absolutely unnecessary). Baked fennel goes well with it.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spicy rice meat

Spelt-buckwheat bread