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!
- 2000 g pork (it can be one large piece of pork chops)
- 20 g garlic
- 10 g rosemary (take fresh branches)
- 8 g cloves
- 15 g dried thyme
- 236.59 ml olive oil
- 8 g black pepper
- 100 g onions or 1 medium onion
Directions See How It's Made
- 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.
- 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.
- 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).
- When ready, remove the bones (if any), cut the meat across and serve.
- If you decide to have it cold, wait until cools and cut into thin pieces.
- Serve with baked potato you cam bake wit the roast meat, but than put the potato 40 minutes before end.
- 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.