Roast Pork Castilian Style
butter or shortening
bay leaves crumbled
cloves garlic, minced
I used dry and cut back to 1 TBLS
Juice of one lemon
dry white wine
1/3 for initial roast, saving 1/3 for later in the roasting process
Preheat your oven to 350 degrees.
Score the skin and fat of your pork roast and place into a shallow roasting pan.
Note from book: In Spain they use an oval earthenware one.
Rub the skin with 4 tablespoons butter or shortening.
In a small bowl, mix the crumbled bay leaves, minced garlic, thyme, chopped parsley and minced onion.
Massage mixture over meat and into the crevices of the scored skin.
Slowly pour the juice of one lemon mixed with 1/3 cup white wine over meat
Sprinkle 2 tablespoons paprika and 2 teaspoons salt over meat
Roast the meat for 1 1/2 hours. Remove fat that has accumulated in pan.
Add to the pan: 1/3 cup white wine and 1 cup water. Continue to roast for 25 minutes per pound of roast, basting every half hour with the liquid in the pan.
Adapted from A Treasury of Great Recipes by Vincent Price