Italian recipes
3 hours
Arista di maiale
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Arista di maiale
6
Easy
20 minutes
3 hours
Ingredients
- 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
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.
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Photograph: Jan Ras
Food assistant: Bianca Strydom