Lard-Studded Christmas Roast

Method

1. Prepare the roast: tie the pork loin (bone-in) with kitchen string, making a dead knot and then a sliding loop to shape it evenly.
2. Season the outside of the roast generously with coarse salt and freshly ground black pepper.
3. Place the roast on a baking tray and put it in a very hot wood-fired oven (around 300°C) without any fat or oil.
4. While the roast starts cooking, prepare the battuto (flavoured fat): chop together a piece of pork belly fat (pancetta or lardo), garlic, wild fennel leaves, variegated sage, rosemary (both classic and prostrate), lemon thyme, common thyme, and a few juniper berries.
5. Add to the battuto a splash of white wine, a drizzle of olive oil, and some grated lemon zest. Mix well.
6. After about 30-40 minutes, remove the roast from the oven. It should be browned but not fully cooked.
7. Spread the battuto evenly over the top of the roast. Place a few whole sage leaves, rosemary sprigs, and extra juniper berries on top.
8. Drizzle more olive oil over the roast. Do not add wine on top; instead, pour a little white wine into the bottom of the pan to create steam.
9. Return the roast to the oven. Open the chimney flap to direct heat over the top if you want a gratin effect. Continue roasting for about 45 minutes to 1 hour, until the internal temperature reaches 65-70°C for medium.
10. Meanwhile, prepare the side dish: cut colorful cauliflowers into florets. Slice a leek into rounds.
11. In a pan, sauté the leek and cauliflower with a little coarse salt, pepper, and a couple of garlic cloves. Deglaze with a splash of white wine, then add a small amount of boiling water. Cover and cook for about 15 minutes until tender.
12. When the roast is done, remove it from the oven and let it rest for at least 10 minutes.
13. Remove the strings. Carve the roast into thick slices. Serve with the pan juices (scrape up the fond) and the cauliflower side.
14. Garnish with a few fresh herb leaves if desired.