Unique relic of St. Francis Xavier will leave Rome and head to Australia
4th July 2012, 16:55:27, Rome

Francis Xavier is one of Australia’s patron saints. In just a few months,
one of his treasured relics will make its way all the way from a Church
in Rome to Australia.

Msgr. Peter Comensoli
Auxiliary Bishop, Archdiocese of Sydney
“It’s very rare for the the relic of the arm of St. Francis Xavier to ever
leave the Gesu, here in Rome, but we thought it would be good as part
of a special year of Grace that Australia is having, that we might have
the arm of St. Francis Xavier make a pilgrimage around the country.”

St. Francis Xavier co-founded the Society of Jesus. As part of this project,
Jesuits here in Rome agreed to lend his arm to Australia. Sydney’s Auxiliary
bishop says once in the country, the relic will stay in each diocese for about
two to three days. It’s all ties in to Australia’s so called “Year of Grace” that
will end at Pentecost in 2013.

Msgr. Peter Comensoli
Auxiliary Bishop, Archdiocese of Sydney
“His right arm was this arm that baptized and blessed so many thousands
of people in our part of the world, not in the European part of the world but
in the Southern part of the world where Australia is”

The relic is scheduled to arrive in Australia on 16th September.
Several pilgrimages are planned in the following months within Australia.
On 3rd December, it will make its way back to Sydney where his feast
day will be celebrated. On the 4th of December, the relic will make its
way back to Rome.


Serving size: Serves 4
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Pork

See more recipes in this Week’s Woman’s Day.

eschalots, 5, peeled, chopped
cider vinegar, ¼ cup
olive oil, 2 tablespoons
garam masala spice mix,
2 tablespoons
brown sugar, 1 tablespoon
ginger, 4cm piece, peeled, chopped
garlic, 4 cloves, peeled, chopped
long green chilli, chopped
ground turmeric, 1 teaspoon (or fresh, 2 teaspoons grated)
boneless rolled pork neck, 1.5kg, skin off (reserved)
salad, to serve (see tip)

In a food processor, combine eschalots, vinegar, oil, spice mix, sugar, ginger, garlic, chilli and turmeric. Process to a rough paste.

Rub paste over pork meat. Using a sharp knife, score pork skin at 1cm intervals, being careful not to cut all the way through fat layer underneath. Cover pork with skin layer and secure with kitchen string, tying at 2cm intervals. Cover and refrigerate at least 30 minutes or overnight.

Preheat oven to hot, 200°C. Place pork in a baking dish, on a sheet of foil, skin side up. Scrunch foil around sides to protect exposed flesh, leaving skin on top exposed to heat. Bake 35 minutes.

Reduce oven to slow, 150°C. Bake a further 3 hours. Remove from oven.

Preheat grill on high. Grill exposed skin on pork 6-8 minutes, until crispy.

Rest pork 20 minutes before carving. Serve sliced, with drizzle of pan juices. Accompany with salad.

The spicy curry flavours pair well with a salad of tomato wedges, red onion and mint dressed with olive oil and sherry vinegar.