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Roast Pork with Garlic
Arrosto di Maiale
- Serves
6
- Difficulty
Easy
Published 1986
‘For this recipe it is best to use the hind leg of the pig (otherwise known as the ham) with its delicious skin. The skin is cut here to let the fat escape and to enable the meat to absorb all the flavours of the fat and seasonings. And, on top of that, it’s delicious to eat!’
Ingredients
1 piece 1.8 kg 4 lb 4
Method
Score the skin of the pork with a very sharp knife to make a grid pattern of little squares (your butcher can do this for you). Rub the skin with sea salt and grease on all sides with the olive oil. Place the meat in a baking tray and cook
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