Italian pork roast recipe
Italian Pork Roast recipe
Ingredients
| 60 g | sun-dried tomatoes in oil, diced |
| 5 sprig(s) | basil, chopped |
| 1 ¼ kg | pork loin or neck |
| 1 | onion, chopped |
| 400 ml | vegetable stock |
| 500 g | gnocchi |
| salt and freshly ground black pepper | |
| 2 tbsp | lard |
| 50 ml | dry white wine |
| sugar | |
| 2 tbsp | oil |
Instructions
Preheat the oven to 160°C.
Mix together the tomatoes and the basil. Season with salt and pepper. Lengthwise cut two pockets into the upper side of the meat. Rub the meat all around with salt. Stuff the meat pockets with the tomato mixture and tie the roast with kitchen string at 2,5cm intervals.
In a pan, melt the lard. Fry the meat all around over high heat for 5-6 minutes.
Place the roast into a buttered casserole dish. Add enough water to come 2cm up the sides of the casserole dish. Brush the meat with some oil of the sun-dried tomatoes. Bake for approximately 2 hours, basting occasionally with the gravy and brushing with the tomato oil. Add more water if the liquid has evaporated.
In the pan with the lard, sauté the onion. Take the roast out of the casserole dish and set aside. Pour the gravy into the pan. Add the wine and cook for 3-4 minutes. Check seasoning and correct if necessary.
In a large pan, heat the oil. Fry the gnocchi until golden and crispy all around.
Cut the pork roast in neat slices and serve together with the gnocchi and the sauce.
Preparation time:
ca. 20 min
ca. 2 hrs
easy
n/a
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