Pork Roast

Method

1. For the broth: roughly chop carrot, celery, and onion. In a pot, add olive oil and the chopped vegetables. Add bay leaves, sage, a rosemary sprig, 3-4 juniper berries, and a crushed garlic clove with skin.
2. Season lightly with salt and pepper. Sauté until the vegetables are wilted and release their liquids.
3. Turn up the heat and add a splash of red wine. Let the alcohol evaporate and a creamy layer forms.
4. Add half a liter of water, cover, bring to a boil, and cook for 20 minutes. Set aside and keep warm.
5. Meanwhile, season the coppa (pork neck) generously with coarse salt. Massage well for about a minute. Add freshly ground black pepper and massage again.
6. Tie the meat with kitchen twine to give it a uniform shape. Make loops about 1 cm apart, then secure with a double knot and trim excess twine.
7. In the cooking pot, add olive oil, sage, bay leaves, rosemary, a crushed garlic clove, and 2-3 juniper berries. Sauté over medium heat.
8. Place the meat in the pot and sear on all sides, turning frequently, until a nice brown crust forms (Maillard reaction). Do not let the garlic burn.
9. When the meat is well-seared, pour in a good red wine. Let it reduce. Then lower the heat.
10. Add the strained broth to the pot, one or two ladles at a time. Maintain only a finger's depth of liquid – this is a roast, not a stew.
11. Cook for 1.5 to 2 hours, or until the internal temperature reaches 70°C (158°F). Use a thermometer. Add broth as needed.
12. Once the temperature is reached, remove the meat, cover with aluminum foil, and let rest for about 10 minutes.
13. Strain the cooking juices and, if desired, thicken with a teaspoon of cornstarch. Bring to a boil for 1-2 minutes. Alternatively, serve the juices as they are.
14. Slice the rested roast and serve with the reduced cooking juices.