A pork dish from the Polish kitchen.

Ingredients

• 5 chopped cloves Garlic
• Zest of 1 Lemon
• 15g Salt
• 10g Black Pepper
• 50 ml Vegetable Oil
• 2kg Pork Shoulder
• 500ml Dry White Wine

Method

1. Heat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top. Score the skin using a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together using kitchen string.
2. Line a large baking tray with a double layer of foil and put the pork on top, skin-side up. Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C.
3. Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third. Season to taste.
4. Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over. Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.

Source

This recipe is adapted from TheMealDB (id 53302), a free community-curated recipe API. Original listing: themealdb.com.

Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/slow-roasted-ham-with-lemon-garlic-sage.