Recipe by chef Carolina Doriti
Ingredients (8-10 portions):
Heat the oven in 220 degrees. Wash the pork, dry it well with kitchen roll paper and grave parallel lines of 1,5 cm and 2 cm range between them on the upper side with a sharp knife. Then, grave vertical lines in the same range between them to form rhombs. Lay out oil paste in a large baking pan. Rub the pork well with salt and pepper all sides, inside the cuts and out and place it on the oil paste. Pin the ground cloves between the rhombs (right on the meeting spot of the engraved lines). Melt the butter on low fire, add grated garlic and pour over the pork. Place the rosemary on the pork and put in in the oven in the same temperature for 30 minutes. In the meantime, we prepare the glaze. Pour Holy Ginger into a small pot; add garlic, cognac, sugar, rosemary, salt and pepper. Let it boil up and continue to boil on low fire for about 10-15 minutes. Dilute corn flour into ¼ cup of cold water and add it into the glaze. Keep boiling on low fire for 2-3 minutes more while constantly steering softly till it gets the desired texture. Withdraw from fire. Take the pork out of the oven and put temperature down on 150. Add a pinch of salt and a dust of pepper to the onions and apples and place them all around as well as a bit under the pork (apples on the top). Salve the pork and the apples with the glaze using a paintbrush. Place the pan back in the oven for 2 more hours and keep salving it with additional glaze every 30 minutes.