Season: Spring 

Slow Roasted Tuscany Pork


(Serves 6-8)

For the Pork:

2.5 kg pork leg joint

3 tbsp olive oil

4 cloves garlic cut into slivers

2 tbsp fennel seeds

2 tsp dried chilli flakes

2 tbsp dried oregano

2 tbsp fresh rosemary, finely chopped

For Mint Caper Sauce:

2 tbsp tiny capers

2 shallots

20g fresh mint, stems removed

1 clove garlic

3 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

Prepare the Pork

Preheat the oven to 140˚C.  Take a sharp knife and cut small slits into the meat.  Insert the slivers of garlic all over the meat.

Mix together the herbs and chilli. Rub the pork roast with 1 tbsp of olive oil and salt and pepper.  In a very large frying pan, sear the meat on all sides until browned.  Rub the remaining oil over the pork and then roll in the herbs.  Arrange on a roasting rack over a roasting tin.  Place in the hot oven and cook for about 4-5 hours.

The meat will be tender and fall apart when the string is removed.  Slice the pork and place on a platter with rosemary sprigs and other fresh herbs.  Serve with sauce and some crispy or mashed potatoes.

Prepare the Sauce

Finely chop the capers, shallots, garlic and mint and place in a small bowl.  Add the vinegar, oil, salt and pepper and a large pinch of sugar.  Mix well and pour into a serving jug.