Roast pork Andalusian style

Ingredients for 4 servings:

• 1 ½ kg roast pork, from the neck (or from the nut)
• 1 tbsp rosemary (fresh or dried)
• 1 tbsp thyme (fresh or dried)
• salt and pepper
• 4 orange(s), untreated
• 2 cl sherry, dry
• 5 tbsp olive oil
• 4 cl Sherry, dry
• 250 ml meat broth (instant)
• 50 g butter
• 50 g sugar
• Sauce thickener

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 40 minutes

Rinse the meat and pat dry. Rub with salt and pepper. Finely chop the rosemary and thyme and mix with the grated zest of 1 orange, 2 cl sherry, and 2 tablespoons olive oil. Rub the mixture into the meat, cover, and marinate overnight in the refrigerator. Heat 3 tablespoons of oil in a roasting pan. Remove the meat from the marinade (reserve this) and brown it all over in the oil. Pour in the juice of 1 orange, 4 cl sherry, the meat stock, and the remaining marinade. Cover and braise gently for 2 hours, basting occasionally. Melt the butter and sugar in a pan, pour in the juice of 1 orange, and reduce to a syrupy consistency. Slice 2 more oranges and heat in the pan for a few minutes. Remove the roast from the roasting pan, cover, and let it rest briefly. Thicken the gravy with a little gravy thickener or cornstarch. Season again with salt and pepper. Slice the roast, return it to the sauce, and heat briefly again. Arrange everything on plates, drizzle the gravy over the meat, and drizzle the orange slices with the syrup. Serve with dumplings of any kind and a green salad.