Juve Y Lamp Recipe

Make the marinade

In a large bowl combine 2 tablespoons olive oil, minced garlic, chopped rosemary and thyme, smoked paprika, red wine vinegar, soy sauce, honey, kosher salt and freshly ground black pepper. Whisk until well combined.

Marinate the pork

Add the cubed pork shoulder to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3–4 hours; up to overnight for more flavor. Remove from fridge 30 minutes before cooking to come toward room temperature.

Sear the pork

Heat a large ovenproof skillet or Dutch oven over medium-high heat until hot. Add a drizzle (about 1 tbs) of olive oil. Working in batches if necessary, add pork cubes in a single layer and sear until deeply browned on at least two sides, about 3–4 minutes per batch. Transfer seared pork to a plate and repeat until all pieces are browned. Do not overcrowd the pan.

Prepare potatoes

While the pork marinates or sears, parboil the halved baby potatoes in salted boiling water for 8 minutes until just tender. Drain and let steam-dry for a minute.

Toss vegetables

In a large bowl combine the parboiled potatoes, onion wedges, red bell pepper pieces and zucchini rounds. Add 2 tablespoons extra virgin olive oil, lemon zest, 1 tablespoon lemon juice, chopped parsley, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat evenly.

Roast together

Preheat oven to 425°F (220°C). Return the seared pork to the ovenproof skillet or Dutch oven with any accumulated juices. Nestle the tossed vegetables around and on top of the pork in a single layer as much as possible. Dot the vegetables with the 1 tablespoon butter. Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the pork reaches an internal temperature of 145°F (63°C) and vegetables are tender and lightly caramelized.

Finish and check seasoning

Remove the pan from the oven. Stir in grated Pecorino or Parmesan and squeeze remaining lemon juice over the mixture; toss gently to combine. Taste and adjust salt and pepper as needed.

Rest and serve

Let the dish rest for 5 minutes to allow juices to redistribute. Garnish with fresh basil leaves (if using) and extra chopped parsley. Serve family-style straight from the skillet or transfer to a platter.