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Pot-roast pork with Chianti jus
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Total Time:
1 hour 30 minutes
Elevate your Sunday roast with crispy cured pork, celeriac crackling, juicy pork slices, tender celeriac cubes, and a sweet fruit compote for the perfect balance of flavors.
Ingredients:
  • butcher's string
  • 1 bunch of fresh sage (15g)
  • 2 cloves of garlic
  • olive oil
  • red wine vinegar
  • 1 kg higher-welfare skinless boneless saddle-eye pork loin
  • 18 slices of Coppa di Parma
  • 1 knob of unsalted butter
  • 1 red onion
  • 1 stick of celery
  • 3 sprigs of fresh rosemary
  • 200 ml Chianti red wine
  • 2 celeriac (1kg each)
  • ½ a bunch of fresh thyme (15g)
  • 400 g rhubarb
  • 1 green eating apple
  • 1 red eating apple
  • 1 tablespoon dark brown sugar
  • 1 knob of unsalted butter
Instructions:
  • Tear the sage leaves into a mortar and pestle, add a pinch of sea salt, then grind into a paste. Crush the garlic, mix in 2 tablespoons of oil and red wine vinegar, then season with black pepper. Coat the pork with the paste, ensuring it covers every part, then refrigerate for at least 30 minutes, preferably overnight. Preheat the oven to 180°C/350°F/gas 4. Grease a large sheet of greaseproof paper. Arrange the Coppa di Parma in a square on the paper, slightly overlapping. Roll the pork tightly in the Coppa, using the paper to assist you. Secure the pork with butcher’s string. Brown the pork in a pan with oil and butter. Add onion, celery, rosemary, and most of the wine, then roast in the oven for 40 minutes, basting every 10 minutes. Place celeriac peelings in a tray with oil, salt, and pepper in the oven. Cook the remaining celeriac with oil and thyme in a casserole pan. Make the compote by roasting rhubarb, apples, pepper, sugar, butter, red wine vinegar, and a rosemary sprig. Let the pork rest while finishing the compote and celeriac. Carve the pork, serve with fruit compote, celeriac, crackling, and pan juices. Enjoy with steamed greens.

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