Tuscan Pork

As soon as the sun appears, us Brits move our dining outside as we are never sure when we will get another chance. BBQ’s are a keen favourite of Mr C’s and we do love alfresco dining so we will be firing up the barbecue at every opportunity this summer.

A few summers ago, we spent an enjoyable holiday basking under the Tuscan sun. There we met an olive grower and enjoyed an afternoon sampling the local delights. Like most Italians, he was very passionate about food and he told us about a delicious recipe for BBQ pork which included lots of garlic, olive oil (obviously) and plenty of massaging. Below is my take on this recipe, best served with a glass of prosecco!

– selection of herbs (I tend to use rosemary, thyme, bay leaves)
– garlic as much as you dare
– olive oil
– white wine vinegar (about a third of the amount of olive oil)
– salt and pepper
– pork leg – boneless and skinless

To make the marinade, bash together all but the pork in a pestle and mortar, quantities depend on the size of the pork but you are looking for a slightly runny paste to smother over the pork.

Once you have mixed up your marinade, you will need to smear the marinade all over the pork and massage the paste into the meat on both sides ideally for 10 minutes, then leave in the fridge for up to 24 hours.

To cook the pork, you need the BBQ to be quite low, so make sure the coals are grey but keep an eye on them as you don’t want them to go out while the meat is cooking. Depending on the size of the pork will depend on cooking times but a 2-3kg boneless pork leg should take about an hour and a half. Place the pork, fat side down for 20-30 mins until nice and brown and then turn for a further hour – if you have a lid then use this for the final hour but keep an eye on both the pork and charcoal.

Once cooked, place the pork on a dish and leave to rest for at least 15 minutes then enjoy with a selection of salads and drizzle with olive oil.

Buon appetito!

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