Roast Pork Shoulder with Myrtle and Wild Fennel

La storia di questo piatto

This is Sardinia's wild scrubland carried into the oven: myrtle berries, wild fennel and rosemary, the herbs of a landscape where the sea wind meets the hills. It is a home-style dish that borrows the island's flavors, not a relic of some ancient banquet.

Ingredienti

• 1.5 kg Pork shoulder with bone (or boneless and tied)
• 20 g Myrtle berries (fresh or dried)
• 30 g Fresh wild fennel fronds (or alternatively 1 teaspoon dried wild fennel seeds)
• 6 cloves Garlic
• 2 sprigs Fresh rosemary
• 1.5 tablespoon Fine sea salt
• 1 teaspoon Freshly ground black pepper
• 250 ml Dry white wine
• 300 ml Hot vegetable broth (or hot water)
• 40 ml Extra virgin olive oil (20 ml for the herb paste, 20 ml for searing)

Preparazione

1. Pat the shoulder dry with paper towels: a dry surface will sear better. Crush the myrtle berries with fine sea salt in a mortar, then add finely minced garlic, rosemary, and wild fennel, pepper, and 20 ml of oil, until you have a homogeneous paste. Using the tip of a knife, make deep incisions in the meat and fill them with part of the paste, pressing it well into the depths with your fingers.
2. Spread the remaining paste over the entire surface of the meat, cover with plastic wrap, and let rest in the refrigerator for a minimum of 12 to a maximum of 24 hours (passive resting time): the longer it rests, the more the aromas penetrate the fibers. The total time of the recipe is calculated on the minimum resting time of 12 hours; if you rest overnight (24 hours) the overall time will be longer.
3. Remove the meat from the refrigerator 30 minutes before cooking and preheat the oven to 160°C (320°F). Using the back of a knife, remove most of the paste from the surface, setting it aside (otherwise the garlic and herbs burn and become bitter). In a heavy-bottomed pot or skillet suitable for both stovetop and oven use, heat the remaining 20 ml of oil and sear the shoulder on all sides over medium-high heat, turning it gently, until well browned. Remove the meat from the pot and set aside on a plate, leaving the pan drippings in the pot.
4. Deglaze the remaining pan drippings with white wine, scraping the bottom with a wooden spoon, and let the alcohol evaporate for 2–3 minutes. Return the shoulder to the pot, distribute the reserved paste over the surface, and add the hot broth: the liquid should reach about one-third of the height of the meat.
5. Cover tightly with foil or with the lid and roast at 160°C (320°F) for about 3 hours, basting the meat with its cooking liquid every 45 minutes and working quickly to avoid losing too much heat. It is ready when a fork enters without resistance and the meat shreds at the touch.
6. Remove the shoulder from the oven and let it rest covered for 15 minutes before slicing. Meanwhile, strain the cooking liquid, skim the fat with a spoon, and reduce it on the stovetop for 5–10 minutes until it thickens slightly. Taste and adjust the salt. Serve the meat hot with the pan sauce.