Pork Roast-Meat As I Like It!

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.

• Ready In: 2 hrs 30 mins
• Serves: 6-8
• Yields: 6-8 portions

Ingredients

• 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
• 1  cup olive oil
• 8  g black pepper
•  salt
• 100  g onions or 1  medium onion

Directions

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.