Five-Pound Pork Roast with Garlic and Herbs

Let the pork roast marinate in cold water for about six hours

Next, cook it without much seasoning in plenty of water

When it starts to boil, reduce the heat so it simmers slowly

For a 6-pound pork roast, count on three and a half hours of cooking time

Remove it from the water and pat it dry with paper towels

Peel off the skin with a sharp knife

Place it in a terra cotta dish with Porto or Madeira wine and bake in a low oven for about an hour

Remove it from the oven and reserve the braising liquid

Make some lattice patterns on top of the pork roast and place a sprig of thyme in each one

In a bowl, mix together the egg yolks and garlic and spread this mixture over the pork roast

Return it to the oven until it's nicely browned

The braising liquid will serve as a sauce

Add some beef broth, bring to a boil, then thicken with a tablespoon of cornstarch dissolved in cold water.