1.5 kg lean boneless pork
2 lemons, salt and pepper
1 onion, finely chopped
3 cloves of garlic, crushed
1 stalk celery; 2 carrots, cleaned & chopped into chunks
250 ml white wine
2 bay leaves
6 whole black peppercorns
3 cloves
125 ml olive oil
Rub meat with lemon juice and season with salt and pepper. Shape into a neat roll and tie with string. Heat olive oil in heavy pan with lid and brown meat. Add onions and garlic and sauté few minutes. Add rest of vegetables, seasonings and wine. Cover and simmer very slowly until tender, topping up with little more wine to prevent scorching. Let cool slightly before removing string and serve.
