Warm nights at the festa in San Lorenzo Italia, as Dean Martin once sang, memories are made of this.
4.5Ib neck end pork shoulder, boned & butterflied
4 tbps olive oil
1 large onion, chopped finely
3 cloves garlic
2 tbsp fennel seeds
2 sprigs fresh rosemary, chopped
4 fresh bay leaves, chopped
1 tsp ground cloves
1 tsp salt
8 black peppercorns, crushed
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1: in a frying pan cook the onion in 2 tbsp olive oil until starts to soften then add half the garlic, half fennel seeds, half ground cloves, all the rosemary & bay leaves. then the salt & peppercorns and cook for about another minute. leave to cool.
2: place pork, skin side down and bash to 3cm (ish) with a rolling pin.
3: when onion mixture has cooled, spread over the pork pressing into the meat. roll up the pork and secure with string.
4: mix the remaining garlic, fennel & ground cloves with 2 tbsp olive oil, rub over the outside if the pork, cover with cling film and place in the fridge for 24 hours.
5: remove from the fridge 40 minutes before cooking. place in oven at 180C for 4 hours. you may need to cover with a tent of foil for the last hour of cooking to stop burning.
6: leave, uncut & uncovered for an hour, then cut thick slices and serve in ciabatta rolls.
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