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PdfINGREDIENTS makes (4 - 6 servings):
3 kg jacket of pork (loin and belly boned)
salt & pepper
70 ml Vin Santo
zest of 2 x lemons
2 x tablespoons EVO & extra for rubbing
1 x onion, finely chopped
175 gr pork mince
175 gr chicken liver, finely chopped
10 x sage leaves
2 x rosemary sprigs
2 x thyme sprigs
350 gr bread, soaked in lukewarm water,
15 gr pine kernels
30 gr sultanas
6 slices mortadella
4 x large carrots, sliced lengthways in half
METHOD :
Unroll the jacket of pork and lay it flat on a board, sprinkle with salt and pepper and rub well in. Drizzle the vin santo, sprinkle the lemon zest and massage well in. Roll, wrap in cling film and leave to rest in the fridge for about 30 minutes.
Preheat the oven to 220 degrees centigrade.
Meanwhile, heat the evo in a pan, add onion and sweat for a couple of minutes, add the pork mince and brown all over, add the chicken liver and brown all over. Remove from the heat and allow to cool. Squeeze the excess water from the bread and chop finely. Add the bread to the cooled meat together with the herbs, pine kernels, sultanas and mix well together.