Slow-Roasted Pork with Lemon, Garlic and Sage
A Polish dish—succulent pork braised in the oven for hours with an aromatic paste of garlic, sage and lemon. A crispy crackling exterior and tender meat inside—the perfect festive dish.
Ingredients
- 2 kg Pork shoulder
- 5 clove Garlic
- 1 pcs Lemon
- 1 bunch Fresh sage
- 15 g Salt
- 10 g Ground black pepper
- 50 ml Vegetable oil
- 500 ml Dry white wine
Instructions
- Preheat the oven to 200°C (or 180°C in convection mode). In a mortar, pound the garlic, sage leaves, lemon zest, salt and pepper into a uniform paste. Add vegetable oil and mix well. Generously rub the pork with this mixture, avoiding the skin on top. Using a sharp knife, score the skin in a crosshatch pattern, rubbing a generous pinch of salt into the cuts. Tie the meat with kitchen twine.
- Line a large baking sheet with a double layer of foil and place the pork skin-side up. Fold the foil edges up to create a sealed package. Carefully pour the white wine around the meat (in the gap between the foil and the baking sheet). Transfer the baking sheet to the oven and reduce the temperature to 140°C (or 120°C in convection mode). Braise the meat for 4–5 hours until cooked through (the internal temperature at the thickest part should reach 70°C).
- Increase the oven temperature to 240°C (or 220°C in convection mode). Carefully pour the juices from under the meat into a saucepan and simmer over medium heat for 10–15 minutes until the liquid is reduced to one-third. Season the sauce to taste.
- Meanwhile, fold back the foil around the meat so that only the skin is exposed. Return the baking sheet to the oven for 10–15 minutes until the skin blisters and browns evenly on all sides.
- Remove the pork from the oven and let it rest for 20 minutes. Slice and serve with the hot sauce, generously spooning it over each piece.