Arista di maiale
6
Easy
20 minutes
3 hours
Arista di maiale is a simple Florentine roast pork on the bone cooked in verjuice. You can swap the verjuice for white wine if you would like.
Ingredients
Method
- 4 T olive oil
- 2 T rosemary, finely chopped
- 6 cloves garlic, finely chopped
- 2 t lemon zest
- approx. 1.4 kg pork rib-eye or sirloin on the bone , at room temperature
- 1 cup verjuice
Method
Ingredients
1. Preheat the oven to 195°C. Mix the oil, rosemary, garlic and lemon zest.
2. Place the meat on a roasting rack that fits into a roasting tray. Using a sharp knife, make small incisions all over the meat. Rub the olive oil mixture all over the making sure it penetrates the incisions. Pour over the verjuice and roast for 3 hours.
3. Increase the oven’s temperature to 220°C and roast for a further 5 minutes.
4. Remove from the oven and rest for 15 minutes. Slice and serve.
Cook's note: Serve the pork with roast potatoes that can be added to the pan juices 1½ hours into the cooking time. You could also add a bunch of grapes halfway through. Swap the verjuice for white wine if you like.
Find more Italian recipes here.
Photograph: Jan Ras
Food assistant: Bianca Strydom
I love all the Taste recipes, I would love it if you do a wine suggestion with each recipe though.
What is the alternative to Verjuice if you can’t find it?
Hi Anel,
Please swap the verjuice for white wine if you would prefer that option.
Best,
Abonga – Editorial Assistant