Ingredients

• 1kg/35¼oz pork joint
• salt and freshly ground black pepper
• 3 garlic cloves
• sliced
• handful of fresh flatleaf parsley
• roughly torn
• 4 pieces of string
• approx. 20cm/8in long each
• 150ml/5½fl oz olive oil
• 2½kg/5lbs 8½oz large cooking onions
• sliced
• 1 celery stick
• diced
• 1 carrot
• diced
• 200ml/7¼fl oz white wine
• 1 rosemary branch
• 2 bay leaves
• 2 sage leaves
• salt and freshly ground black pepper
• pennette pasta
• cooked
• freshly grated parmesan
• green salad

Directions

• Place the pork joint on a chopping board and
• with a sharp knife
• unroll the joint until you obtain a long flat piece skin-side down.
• Season with salt and pepper
• rubbing them well into the meat
• followed by the garlic and parsley.
• Roll the meat up and tie together with pieces of string
• trimming any excess.
• In a large saucepan
• heat the olive oil and brown the pork on all sides. Remove the meat and set aside.
• Add the onions
• celery and carrots to the pan
• season with salt and pepper and stir well.
• Add the bouquet garni and cook until the onions begin to soften.
• Place the meat back in the pan
• cover with a lid
• lower the heat and cook for three hours or until very tender.
• Check from time to time that it isn't sticking to the pan
• stirring the onions and turning the meat.
• After three hours
• increase the heat
• add the white wine and simmer for five minutes.
• Remove the meat and set aside.
• Using a potato masher
• mash the onions slightly.
• Taste and adjust for seasoning.
• Serve the onion sauce with some pennette pasta and freshly grated parmesan cheese.
• As a main course
• slice the pork and serve with a little of the sauce and a green salad.