11/08/2025
Here’s the recipe for Arista di Maiale by Abigail Donnelly from Woolworths TASTE Magazine:
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Ingredients (Serves 6)
4 tablespoons olive oil
2 tablespoons finely chopped rosemary
6 cloves garlic, finely chopped
2 teaspoons lemon zest
Approximately 1.4 kg pork rib-eye or sirloin on the bone, at room temperature
1 cup verjuice (you can substitute white wine)
Method
1. Preheat your oven to 195 °C.
2. Combine olive oil, rosemary, garlic, and lemon zest in a bowl.
3. Place the pork on a roasting rack inside a roasting tray. Using a sharp knife, make small incisions all over the meat. Rub the olive oil mixture thoroughly over the meat, making sure it penetrates those incisions. Pour the verjuice (or white wine) over the roast.
4. Roast for 3 hours. Then increase the oven temperature to 220 °C, and roast for a further 5 minutes to crisp the exterior.
5. Remove from the oven and let the meat rest for 15 minutes before slicing and serving.
Cook’s Note: You can add roast potatoes to the pan about 1½ hours into cooking to soak up the flavours—delicious! You might also toss in a bunch of grapes halfway through for a sweet contrast.
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Serving Suggestions
Roast potatoes cooked in the pan juices are a tried-and-true favorite.
Consider adding blanched greens like cavolo nero or cooked cannellini beans to the juices after roasting—they make for rich and flavorful sides.
