During the cool, gray months of autumn and winter, Parisians might find themselves dreaming of the sunny Mediterranean. And if you can't be there, basking in the warmth of the sun, at least you can cook as if you are: your kitchen will smell like Provence, or the cote d'azur.
This recipe is based loosely on the Italian porchetta, with the addition of France's south: herbs d'Provence. and red peppers. bulb fennel and a generous splash of white wine. Wild fennel seeds grow abundantly on the hills of Provence, so if you have access by all means use them; otherwise use store bought fennel seeds. I like to add a pinch or two of lavender, too, though some herbs d'Provence mixtures already have it mixed in.
Pork shoulder is a nice cut for this roast: with enough fat to keep it succulent but not so much as to be greasy and heavy.
Serve with a salad of of bitter greens in anchovy dressing, good bread (of course). Fromage apres? bien sur!
1 boneless pork shoulder roast, about 3 1/2-4 lbs/1.75-2 kilos
5 cloves garlic, crushed
3 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
Salt and pepper as desired
3/4 cup (6 fl oz/180ml dry white wine of choice
3 tablespoons extra virgin olive oil
1/4 teaspoon dried herbs d'Provence
1/4 teaspoon fennel seeds
Pinch of lavender buds
1 sweet red (bell) pepper, stems and seeds removed, chopped
1 medium sized fennel bulb, chopped
1 shallots, coarsely chopped
1/2 cup (4 f oz/125ml) chicken or pork stock
1. Cut the roast (or have butcher do it) so that it lies flat.
2. Combine the crushed garlic, parsley, sage, rosemary, a large pinch of salt, pinch of pepper, half of the wine, the olive oil, herbs d'Provence, fennel seeds and lavender if using.
3. Coat the meat with this mixture, then roll it up, fat side out, and tie it with a string to form a rolled roast. Place meat in roasting pan, on a rack, with any excess herb mixture spooned over and under it, or stuck into the crevices formed by rolling and tying the roast. If possible, leave to marinade at least an hour to overnight. If not possible, thats okay, too.
4. Turn oven to: 350F/180C, and place pan in oven; roast until an instant read thermometer inserted into the center of the roast registers 120F/49C, about 1 1/2 hours. Add a litte water or extra wine to bottom of pan, so the juices don't burn, and raise the heat to 400F/200C or until outside browns, and inside reaches 140F/60C on the thermometer.
5. Transfer meat to a platter and cover loosely with foil to keep warm. Set aside.
6. Spoon any fat from the pan, then place on medium-high heat; add the shallots, and cook, strirring, until they are softened about 3 minutes then add the rest of the wine and cook until liquid is reduced to about 3-4 tablespoons, about 3 minutes. Add the stock, and continue to cook until the stock and reduced wine combine into a flavourful sauce, 3-5 minutes longer.
7. Slice pork and arrange on individual plates or on a serving platter. Pour the sauce over the meat, and serve.
Bon Appetit!