Arrosto di Maiale con Patatine Croccanti

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's perfect pairing for Planeta Mamertino DOC featured in the 6-bottle mixed and 4-bottle red case for July 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Roast Pork Shoulder with Crispy Potatoes
Serves 4–6

Ingredients

Pork

• 1 boneless pork shoulder roast, skin-on if possible (about 1 kg / 2.2 lb)
• 1 Tbsp extra-virgin olive oil
• 1½ tsp kosher salt
• 1 tsp fennel seeds
• 1 tsp freshly ground black pepper
• 2 garlic cloves, finely minced
• 1 Tbsp rosemary, finely chopped
• 3 sage leaves, finely chopped
• 2 bay leaves, finely chopped

Brine (optional but recommended)

• 1.5 L water
• 60 g sea salt
• 20 g sugar
• 80 mL apple cider vinegar
• 2 fresh bay leaves
• ½ tsp black peppercorns
• 1 garlic clove, smashed
• 1 small rosemary sprig

Crispy Rosemary Fingerlings

• 700–800 g fingerling potatoes
• Extra-virgin olive oil
• sea  salt
• 1 rosemary sprig, leaves chopped
• 3 tbsp of butter

Method

1. Brine the pork (optional, recommended)

• Combine 500 mL water with salt, sugar, vinegar, fresh bay leaf, peppercorns, garlic, and rosemary in a saucepan. Bring to a simmer until salt dissolves.
• Add remaining cold water and cool completely.
• Score the pork skin lightly in a crosshatch pattern, being careful not to cut into the meat. Place pork in the cooled brine and refrigerate 8–12 hours (overnight works well).
• Remove, rinse briefly, and dry thoroughly with paper towels.

2. Heat a small pan over medium heat and toast fennel seeds for about 30 seconds until fragrant.

• Mix fennel with black pepper, garlic, rosemary, sage, and bay.
• If your roast can be opened slightly like a book, unfold it and rub most of the herb mixture inside. If not, simply rub over all surfaces except the skin.
• Rub pork all over with olive oil and season generously with salt, especially the skin.
• Place uncovered in the fridge for at least 2 hours (or overnight if time allows) to help dry the skin.

3. Heat oven to 300°F (150°C).

• Place pork skin-side up in a roasting pan.
• Roast for 2½–3 hours, until the thickest part reaches 63–68°C (145–155°F) and the meat feels tender.
• Increase oven temperature to 475–500°F (245–260°C) and continue roasting 15–25 minutes, until the skin bubbles and turns deeply golden and crisp.
• Rest 20 minutes before slicing.

4. For the patatine croccanti

• While the pork rests, bring a large pot of salted water to a boil.
• Add fingerling potatoes and boil for 5 minutes. Drain well and let steam dry for 2–3 minutes.
• Toss with:
  • a generous drizzle of extra-virgin olive oil
  • salt
  • Roughly chopped rosemary
• Spread onto a baking sheet and add 1 tbsp of butter in bits.
• Roast at 425°F (218°C) for 20–35 minutes, turning once halfway, until crisp, deeply golden, and creamy inside. For serving, toss the hot potatoes with 1–2 Tbsp butter until glossy.

5. Arrange sliced porchetta-style pork down the center of a large platter. Pile the buttery crispy fingerlings around the edges and spoon over any resting juices from the pork.

Buon Appetito!