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Cut the garlic cloves into slivers.
Choose a paring knife – the blade is sharper, with a good point.
Make a deep incision – otherwise the garlic tends to come out.
Insert a sliver of garlic – it should be in the center of the roast to flavor the whole thing.
Repeat every 5 cm (2”).
You can also use a stick to push it in.
Fresh rosemary makes a nice seasoning for pork, although you could substitute thyme. Also try some sage leaves with a few juniper berries.
When you use rosemary, thyme or fir branches, make a 45 degree incision right through the roast.
Insert half a branch of rosemary to go through the roast.
You should be able to see it from the other side.
Insert the other half branch.
Brush generously with strong Dijon-style mustard or grainy mustard.
A few grindings of pepper.
A pinch of salt.
The fat is found just under the skin. It is soft and flavorful. It adds good flavor to the roast and bastes it as it cooks.
Completely remove the rind, that is, the skin, because it is too tough. It’s also recognizable by its more yellowish color.
Cut a thin strip of barding fat horizontally. You can ask for one from your butcher.
Lay it over the roast. It also protects the rosemary from the heat.
The bottom of the roast doesn’t need to be barded. It has been roughly trimmed and will be basted by the fat that drips into the bottom of the roaster during the cooking. Click now on the next video clip to learn how to tie a roast.