How to cook pork in the Trentino, recipe for a roast that includes lard and rosemary among the main ingredients, with which to wrap the meat before cooking it in a pan, provided for a first spraying of wine and then of milk during cooking, this second dish it should be served sliced and sprinkled with the sauce created during cooking.
Ingredients for 4 people
- 600 g pork meat
- 30 g lard cut into small strips
- 1 cup of milk
- 1 cup of broth, the nut one is also fine
- 50 g butter
- 2 tablespoons of olive oil
- 1 glass of red wine
- 1 clove of garlic
- 3 sprigs of rosemary
- half a cup of white flour
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt and pepper
Trentino roast pork preparation
Wrap the meat with small strips of lard and rosemary sprigs, then tie it with a kitchen string and lightly flour it.
Put the oil and butter in the pan, add the garlic and meat, then cook over medium heat for fifteen minutes.
Remove the garlic and raise the heat, sprinkling the meat with the wine to let it evaporate.
Moisten with the milk and continue cooking for about ninety minutes, adding, if the sauce shrinks too much, a little hot broth at regular intervals.
Fifteen minutes before the end of cooking, salt and pepper, when cooked, remove the meat from the pan and, after freeing it from the string, cut it into slices, placing it on the prepared hot dish and sprinkling it with the cooking sauce.
