8 September 2011

Pork joint with white wine and garlic

Cooking a joint of pork in garlic and white wine is a real favourite of ours, the local butcher has some exceptional cuts of fresh pork including 'magra' and 'lomo' both of which are good for this recipe.

Cooking pork this way is also a good way of using up those tired peppers at the back of the fridge, in fact any veg hanging around the kitchen makes a nice contribution to what is simply a pork roast. To cook the pork we are using a terracotta roasting tray or 'bandeja' which is ideal as it allows a full bottle of wine plus plenty of ingredients.

Ingredients: (serves 4 - 5)

1.5kg pork joint
2 Bulbs of garlic
1 Red bell pepper
3 Onions
Cracked black pepper
Olive oil
70cl White wine


1. Peel and slice the onions and red pepper and place in the bottom of the roasting tray.

2. Take each garlic clove and crush (use the thick end of a large kitchen knife) then scatter around the tray.

3. Clean the pork joint, pat dry and place on top of the vegetables then smear with a little olive oil, season with salt/pepper/thyme and rub in well.

4. Pour the white wine around the pork and cook slowly in the oven at 120 degrees for 3 hours.

5. Serve with mashed potatoes and green beans.

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