“This recipe for pork is great. You can serve it as a conventional roast, or let it cool and either serve it as part of a buffet, or in sandwiches as they do in Italy. On my first trip there we stopped at a caravan by the side of the road where we had lovely big porchetta (pork sandwiches) filled with salad leaves, mustard and some very bready salsa verde. ”
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½ a higher-welfare pork loin , (preferably the rib end), skin on, bone out
a few sprigs of fresh rosemary
3 heaped tablespoons fennel seeds
500 g sourdough or rustic bread
2 red onions
3 cloves of garlic
a few sprigs of fresh sage
1 handful of pine nuts
4 tablespoons balsamic vinegar
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