🥩 ROAST BEEF IN CROSTA DI SALE

Ingredients

• 1 kg Pork Thigh (lean cut, picagna or codone) (Trimmed, skin removed, patted dry)
• 2 tablespoons Olive Oil (For searing)
• 1 large Garlic Clove (Minced)
• 2 kg Coarse Sea Salt (For the crust, coarse texture)
• 30 g Fresh Mixed Herbs (parsley, rosemary, thyme) (Finely chopped)
• 1 teaspoon Pink Peppercorns (Crushed, optional for flavor)
• 4 large Egg Whites (Room temperature, helps bind the salt crust)
• 1 medium Orange (Thinly sliced rounds for the bed)
• 1 medium Lemon (Thinly sliced rounds for the bed)
• 2 sprigs Fresh Rosemary Sprigs (For layering under the meat)
• 2 tablespoons Balsamic Vinegar (For vinaigrette)
• 2 tablespoons Extra Virgin Olive Oil (For vinaigrette)
• Pinch Salt (For vinaigrette seasoning)
• Pinch Black Pepper (For vinaigrette seasoning)

Instructions

1. Trim and Dry the Pork

   Remove any excess fat or skin from the pork thigh, then pat it completely dry with paper towels.

   Time: PT5M

2. Season Lightly

   Lightly season the meat with a pinch of salt and freshly ground black pepper.

   Time: PT2M

3. Sear the Pork

   Heat olive oil in a heavy skillet over medium‑high heat, add minced garlic, then place the pork thigh in the pan. Brown all sides until the surface is golden‑brown, never black.

   Time: PT5M

4. Rest the Meat

   Transfer the seared pork to a plate and let it rest for 5 minutes while you prepare the crust.

   Time: PT5M

5. Prepare the Salt‑Crust Mixture

   In a mixing bowl, combine the coarse sea salt, finely chopped mixed herbs, crushed pink peppercorns, and four egg whites. Mix until the egg whites coat the salt and the mixture holds together when pressed.

   Time: PT10M

6. Arrange Citrus Bed on Baking Tray

   Line a rimmed baking tray with thin orange and lemon slices, overlapping them slightly. Scatter the rosemary (or thyme) sprigs over the citrus.

   Time: PT5M

7. Place the Pork on the Bed

   Set the rested pork thigh on top of the citrus and herb bed.

   Time: PT2M

8. Cover with Salt Crust

   Spread the salt‑crust mixture over the entire surface of the meat, pressing firmly to create a solid, even crust that completely encloses the pork.

   Time: PT5M

9. Bake the Roast

   Pre‑heat the oven to 200°C. Place the tray in the middle rack and bake for about 45 minutes, or until a meat thermometer inserted into the centre reads 45‑48°C (medium‑rare).

   Time: PT45M

   Temperature: 200°C

10. Rest After Baking

    Remove the tray from the oven and let the roast rest, still in its crust, for 10 minutes.

    Time: PT10M

11. Crack Open the Crust and Slice

    Using a sturdy knife or spoon, gently break the salt crust, discard excess salt, and transfer the pork to a cutting board. Slice the meat as thinly as possible.

    Time: PT5M

12. Prepare Balsamic Vinaigrette

    In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, a pinch of salt, and a pinch of black pepper.

    Time: PT2M

13. Plate and Serve

    Arrange the thin pork slices on a serving platter, drizzle with the balsamic vinaigrette, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

5 g

Fat

40 g

Fiber

0 g