Cooked - Χοιρινη Σπαλα Με Πετσα – Στη Γαστρα Με Πορτοκαλι & Αρωματικα

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Χοιρινη Σπαλα Με Πετσα – Στη Γαστρα Με Πορτοκαλι & Αρωματικα

1.0

1 pork shoulder with skin on (3–4 kg)

300 ml fresh orange juice

Zest from 1 orange

2 tbsp coarse sea salt (for the skin)

2–3 garlic cloves, crushed to a paste

1 tbsp fresh or dried thyme

1 tbsp finely chopped rosemary

Salt & freshly ground black pepper (for the meat side)

1 bulb fennel, halved or quartered

1 large onion, cut into wedges

1 orange, cut into wedges

4–5 whole garlic cloves (with skin on)

100–150 ml water

1 tbsp olive oil (optional – for brushing the skin before roasting)

Clean the skin thoroughly and remove any hairs.
Puncture only the skin (not the meat) with a meat tenderizer or fork.
Rub the entire shoulder, including the skin, with fresh orange juice.
Sprinkle orange zest on the meat side only.
Pat the skin very dry and cover it with coarse salt.
Place the pork uncovered in the fridge overnight (12 hours) to dry the skin and allow the zest to infuse the meat.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork Dish

Cuisine🇬🇷Greek

Occasions👨‍👩‍👧‍👦Family Gathering🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 3h

Created 49 weeks ago

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