2kg |
piece of pork loin with belly and skin, scored by the butcher |
|
salt flakes |
|
freshly ground black pepper |
|
white vinegar, for wiping |
|
olive oil, for cooking |
4 |
rosemary sprigs |
3 |
garlic cloves, crushed |
4 |
roasting potatoes, peeled and quartered |
4 |
carrots, peeled and quartered |
2 |
large turnips, peeled and quartered |
16 |
french shallots, peeled |
or 8 |
baby onions, peeled |
200ml |
white wine |
60ml |
Veal Stock, reduced |
1 |
savoy cabbage, shredded |
50g |
unsalted butter |
1 tablespoon |
chopped flat-leaf parsley |