Gremolata pork roast recipe

Ingredients

• 1 organic lemon
• 1 organic orange
• 1 young/fresh clove garlic
• 1 teaspoon cumin seeds
• ¼ cup pork lard
• freshly ground salt and pepper
• 2 lb 10 oz (1.2 kg) pork neck (without rind)
• 2 carrots
• 2 white onions
• 1 parsley root
• 2 fennel bulbs
• 3 tomatoes
• 2 tablespoons olive oil
• 1 bunch parsley
• freshly ground salt and pepper

1. For the gremolata, wash the lemon and orange in hot water then dry. Peel thinly and juice. Peel the garlic and finely chop the cumin seeds. Mix the lard with garlic, cumin, and 1 teaspoon salt then season with pepper. Chill the lemon and orange juice.
2. Rub the pork neck with the gremolata and add to a bowl along with the citrus peels; cool, covered, for 2 days.
3. With a roasting pan inside, preheat the oven to 360°F (180°C) or 320°F (160°C) (convection oven). Peel the carrots, onions, and parsley root and chop into walnut sized pieces. Slice the fennel greens from the fennel bulb and set aside; cut the bulb in half and slice. Quarter the tomato.
4. Remove the hot roasting pan from the oven and pour in the olive oil. Sear the meat on all sides for about 15 minutes total. Add the chopped vegetables and roast until light brown, about 6–8 minutes, then add the tomatoes. Deglaze the pan with the lemon and orange juice, cover, and braise for about 2 hours in the oven. In the meantime, bring 3 cups water to a boil and pour it into the roast little by little as it cooks.
5. Remove the pork roast from the oven and arrange on a serving dish. Pick the parsley from the stems and chop with the fennel greens. Add the herbs to the roasting pan and stir with the vegetables. Season the vegetables and sauce with salt and pepper and serve with the pork roast. Goes well with polenta.