- 1kg/35¼oz pork joint
- salt and freshly ground black pepper
- 3 garlic cloves, sliced
- handful of fresh flatleaf parsley, roughly torn
- 4 pieces of string, approx. 20cm/8in long each
- 150ml/5½fl oz olive oil
- 2½kg/5lbs 8½oz large cooking onions, sliced
- 1 celery stick, diced
- 1 carrot, diced
- 200ml/7¼fl oz white wine
- 1 rosemary branch
- 2 bay leaves
- 2 sage leaves
- salt and freshly ground black pepper
- pennette pasta, cooked
- freshly grated parmesan
- green salad
- Place the pork joint on a chopping board and, with a sharp knife, unroll the joint until you obtain a long flat piece skin-side down.
- Season with salt and pepper, rubbing them well into the meat, followed by the garlic and parsley.
- Roll the meat up and tie together with pieces of string, trimming any excess.
- In a large saucepan, heat the olive oil and brown the pork on all sides. Remove the meat and set aside.
- Add the onions, celery and carrots to the pan, season with salt and pepper and stir well.
- Add the bouquet garni and cook until the onions begin to soften.
- Place the meat back in the pan, cover with a lid, lower the heat and cook for three hours or until very tender.
- Check from time to time that it isn't sticking to the pan, stirring the onions and turning the meat.
- After three hours, increase the heat, add the white wine and simmer for five minutes.
- Remove the meat and set aside.
- Using a potato masher, mash the onions slightly.
- Taste and adjust for seasoning.
- Serve the onion sauce with some pennette pasta and freshly grated parmesan cheese.
- As a main course, slice the pork and serve with a little of the sauce and a green salad.