Kitchen

[depglass]

I'm getting such good answers on the Italian Antipasto thread, I'm asking another question. This one is about Porketta. Its some kind of pork roast, highly spiced, including garlic. Its put together by the local markets and tied up in netting. How do you cook this thing? I've been told just put it in the oven and it came out tough. Can you braise it, meaning cook in liquid, covered, either on stove top or in the oven? Even my neighbor that is from here and has traveled a lot says this is the only place she has seen it. But she doesn't cook that much herself. What cut of meat is used? I'd like to make it myself and cut down on the garlic.