700 gr (25 ounces) boneless pork chine
20 gr (7 ounces) unsalted butter
3 tablespoons extra virgin olive oil
1 glass dry white wine
1 rosemary sprig
1 - Put the pork chine in a roasting saucepan with 3 tablespoons of extra virgin olive oil, butter and the rosemary sprig.
2 - Brown the meat on each side over low heat. It will take about 30 minutes.
3 - Then add a generous pinch of salt and pour the wine. Cover and cook 2 hours, turning the meat occasionally.
4 - When done, remove the meat from the saucepan and slice it when cool. Put the slices on a serving dish.
5 - Heat the gravy, remove the rosemary and add half tablespoon all-purpose flour (or cornflour) and the juice of half lemon, freshly squeezed.
6 - When the gravy is thickened, pour a few spoons on the meat and serve the rest in a gravy boat.