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1kg Berkshire Gold pork roast, rolled or standing rib
½ dozen pickling onions
1 tablespoon Vino Cotto Jelly
¼ cup extra virgin olive oil
sea salt and freshly cracked pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C.

To open the skin of the pork, pour very hot water over the skin and then let cool.

Rub some olive oil, sea salt and freshly cracked pepper into the skin and place onto a baking tray. Bake the roast for 25 minutes, then remove to rest for 10-15 minutes.

Bring a pot of water to a boil, add 2 teaspoons salt and blanch the onions until clear. This will make the onions less intense. Drain the onions and toss with the remaining olive oil, season with sea salt and pepper.

Heat a skillet or sauté pan to hot and toss in the onions and brown on all sides. Remove the pan from the heat and add the Vino Cotto Jelly. Roll the onions around in the jelly until well coated and serve with the roast immediately.