Italian roast pork, or “arrosto di maiale,” is indeed a classic and beloved dish. Its appeal lies in its simplicity and the way it transforms humble ingredients into a truly satisfying meal. Here’s a breakdown of how to achieve a succulent and tasty oven-roasted pork, with an Italian flair:
Key Elements for a Delicious Italian Roast Pork:
The Cut of Pork:
Pork loin or pork shoulder are excellent choices.
Pork loin is leaner, while pork shoulder has more marbling, resulting in a richer, more tender roast.
Flavoring:
Italian herbs and spices are essential. Common choices include:
Rosemary
Garlic
Sage
Thyme
Fennel seeds
These herbs can be used fresh or dried.
Roasting Technique:
A combination of searing and slow roasting is often used to achieve a crispy exterior and tender interior.
Proper temperature control is crucial to prevent the pork from drying out.
General Recipe Outline:
Preparation:
Pat the pork dry with paper towels.
Create a rub by combining the chosen herbs, spices, salt, and pepper.
Rub the mixture generously all over the pork.
optional: create small incisions into the pork, and insert garlic cloves into the incisions.
Searing:
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