Slow roasted Piglet in white wine, rosemary and garlic
Finally, Restaurant Roberto's famous Slow Roasted Piglet recipe, cooked with fresh rosemary, garlic, olive oil and white wine. So easy to execute, makes it perfect for the holiday season.
|Prep time: 5 minutes|
|Cooking time: 2h30|
|Servings or yield: 6 to 8 people|
|Difficulty level: Easy|
|3 kg pork shoulder|
|1/4 cup extra virgin olive oil|
|1 1/2 cup white wine|
|4 garlic cloves, smashed|
|3 branches fresh rosemary|
|3 small chilli peppers, optionnal|
|2 tbsp. salt|
|Pepper to taste|
|Balsamumm original, for drizzle|
Preheat oven to 500˚F.
Place meat in a baking dish and using a small knife, make incisions in the skin and insert the crushed pieces of garlic. Add rosemary and chili peppers. Add salt and pepper and massage the skin using your hands. Add olive oil and bake at 500˚F for 30 minutes.
Remove from oven and add 1 ½ cup white wine. Cover with aluminum foil and bake at 325˚F, 1h30.
When cooking time is up, remove from oven, remove aluminum foil and sprinkle with its cooking juices. Return to the oven at 325˚F for another 30 minutes.
Remove from oven. Filter cooking juices and set aside.
Serve with crushed potatoes (view recipe) and a ladle of cooking juices, enjoy!
Tips, Tricks + Culinary ideas
9 - Serve with crushed potatoes (view recipe) and a ladle of cooking juices, enjoy!