Arista – Italian roast pork from the Roman pot

Ingredients for 4 servings:

• 1 kg roast pork, without bones and rind
• 1 lemon(s), untreated
• 4 cloves garlic
• 2 tsp fennel seeds
• 6 sprigs rosemary
• salt and pepper
• olive oil
• nutmeg
• 250 ml white wine

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Wash the lemon and remove the zest with a zester or vegetable peeler, making sure to only remove the zest and not the white part underneath. Now finely chop the lemon zest with the garlic, fennel seeds, and rosemary. Mix everything with pepper, salt, freshly grated nutmeg, and olive oil to form a paste. Briefly rinse the pork roast and pat dry, then rub it with the spice paste and leave it well covered in the refrigerator, ideally overnight. Before putting the roast in the oven, sear it on all sides in a pan to ensure it has a nice color. Place the prepared roast in a pre-soaked earthenware pot, cover, and place in the oven at 180°C for 2 hours. Turn the roast halfway through, basting with the white wine occasionally. This goes well with rosemary potatoes and ratatouille.