Dry-Rubbed Pork Roast
Ingredients
The rub
-
3
pieces
dried bay leaves
-
2
Tbsp
black peppercorns
-
2
tsp
coriander seeds
-
2
tsp
fennel seeds
-
2
sprigs
rosemary, leaves stripped, finely chopped
-
2
Tbsp
Diamond Crystal or 4½ tsp. Morton kosher salt
-
3
Tbsp
extra-virgin olive oil
The roast
-
1
18-bone
pork rib roast (about 6 lb.), preferably skin-on and with fat cap, chine bone removed
-
2
large
onions, coarsely chopped
-
3
cloves
garlic, crushed
-
2
cups
dry white wine
-
to taste
Flaky sea salt
Instructions
- Preheat the oven to 500°F.
- Coarsely grind the bay leaves, peppercorns, coriander seeds, and fennel seeds. Mix with rosemary, kosher salt, and 2 Tbsp. of oil.
- Score the fat cap of the pork in a crosshatch pattern and rub the spice mixture all over the pork.
- Place the pork on a wire rack in a roasting pan. Toss onions and garlic with the remaining oil and scatter around the pork.
- Roast in the oven until the skin begins to puff and crisp, about 30 minutes.
- Reduce the oven temperature to 350°F, pour in wine and water, and continue roasting until the internal temperature reaches 150°F, about 45–75 minutes.
- Let the roast rest for at least 30 minutes before carving.
- Sprinkle with sea salt and serve with pan juices.
Nutrition Facts (estimated)
Servings
8-10
Calories
500
Total fat
30g
Total carbohydrates
10g
Total protein
40g
Sodium
500mg
Cholesterol
100mg
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