Ingredients
- 2 kg pork neck boneless, with net
- 3 cups olive oil
- 1 leek, large
- garlic
- rosemary
- 100 ml red wine
- 5 tomatoes, grated
- 300 g chestnut
- salt, pepper
Execution
- Add salt and pepper to the pork roll. Add slices of garlic in the roll.
- Fill a wide, shallow pan with the olive oil and heat well. Sauté the pork roll well, on all sides, to form a crust.
- Deglaze with the wine and add the chestnut and tomato.
- Let them boil for 5 minutes.
- Transfer to a roaster pan, add the rosemary, and bake at 200°C for 3 hours.
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