PORK BONE IN ROAST RECIPES
BONE-IN PORK ROAST RECIPE - FOOD.COM
Pork is one of my husband's favorite dishes, and he absolutely loves this one. A great choice for a Sunday dinner. A delicious recipe from Tyler Florence, courtesy of Food Network. 6 hours of preparation time is for brining the pork.
Total Time 8 hours
Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
- Leave the fat cap on for added moisture and flavor.
- Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
- Pour water in and dissolve the salt and brown sugar.
- Add peppercorns and a few thyme sprigs.
- Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
- Refrigerate (I surround with ice) for 6 hours.
- Remove pork from the brine and dry thoroughly with paper towels.
- Preheat oven to 400°F.
- Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
- Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
- Sear the pork, fat side down, until caramelized.
- Turn the roast to brown all sides, about 10 minutes.
- To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
- Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
- Remove the pork to a cutting board to rest while preparing the pan sauce.
- Discard the aromatic vegetables and set the pan on 2 burners over high heat.
- Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
- Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
- Serve.
- Enjoy!
Nutrition Facts : Calories 994.1, FatContent 50.1, SaturatedFatContent 17.9, CholesterolContent 258.4, SodiumContent 19163, CarbohydrateContent 55.5, FiberContent 1.7, SugarContent 47, ProteinContent 77.5
PORK LION ROAST WITH BONE IN - 500,000+ RECIPES, MEAL ...
"Prep Time: 15 Minutes Cook Time: 2-3 Hours - Cook time depends on size of roast. Aways use a thermometer to check for doneness. Total Time: 2 Hours 45 Min. Servings: 6-8"
Total Time 2 hours
Prep Time 45 minutes
Yield 8
Number Of Ingredients 13
Steps:
- "Preheat oven to 450?. Mix olive oil, rosemary, cumin, parsley, orange juice, seasoning, cheese, salt, & Pepper in a small bowl. Spoon some rub on roast, using your hands, rub it into the roast covering it good. Arrange potatoes and carrots around the roast. Place onion ring slices & mix it in rub and spread all over pan and roast, drizzle left over mix on top. Cook roast for 20 minutes at 450?. Remove roast and drop oven temp to 300?. Cover Roast with aluminum Foil and cook until internal temp is about 155? (about 1 hour 15 minutes or so). Remove foil and cook until temp is 165? - 170? degrees in center of roast (about 1 hour or so longer). Time varies depending on size of roast, so use meat thermometer and check every ? hour. "
Nutrition Facts : Calories 712 calories, FatContent 23.7274303084758 g, CarbohydrateContent 51.7270818990659 g, CholesterolContent 181.497291666575 mg, FiberContent 7.06107321244772 g, ProteinContent 70.3602451522069 g, SaturatedFatContent 8.21910617186294 g, ServingSize 1 1 Serving (530g), SodiumContent 153.745567706549 mg, SugarContent 44.6660086866182 g, TransFatContent 2.46758780328519 g
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Total Time 6 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 749 calories per serving
- Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 220°C/425°F/gas 7.
- Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
- Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
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- Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
- Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
- Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
- Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
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- Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.
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