Pork Roast-Meat As I Like It!

READY IN: 2hrs 30mins
Recipe by nitko

Long time ago I was reading a book about monastery cooking from medieval times. Unfortunately I don’t have this book with me, but fortunately I’ve remembered some of the recipes. This is one I make quite often and you can eat it warm or cold. Very convenient for parties (cut it into thin pieces), you can serve it cold and keep it 2-3 days in refrigerator.

Top Review by Annacia

5 stars all the way! This is marvelous and I think I'm going to be doing pork roasts by this recipe many more times. I have to be honest. I just couldn't bring myself to use a cup of oil. I put a bit of oil in my hand, rubbed my palms together and then rubbed the roast. It was enough for the seasoning rub to stick very nicely. It takes a bit if time to stuff the cuts but it's so worth it. I have about 1/2 of the roast left and I can't wait to try it cold in a sandwich. You MUST try this!

Ingredients Nutrition


  1. First cut the garlic into sticks. Pierce the meat with thin knife an put into holes garlic sticks, rosemary leaves and cloves to cover the whole roast-meat.
  2. Season with salt, pepper and thyme all over the roast-meat, cover with olive oil and put the whole peeled onion aside. If you have surplus of clove, stick them into onion.
  3. Put the whole pot into hot oven (220°C). The best is to have a clay pot. Bake it for 2 hours (usually: 1 kg=1 hour).
  4. When ready, remove the bones (if any), cut the meat across and serve.
  5. If you decide to have it cold, wait until cools and cut into thin pieces.
  6. Serve with baked potato you cam bake wit the roast meat, but than put the potato 40 minutes before end.
  7. Important to know: change temperature during baking: first 30 minutes on 220°C, than 1 hour on 180°C, and than again on 220°C Don’t eat the onion, just throw it away. You can also make sauce from dripping.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a