Pork Rib Roast with Sweet Onion Puree and Crisp Sage Tempura
Govind Armstrong adores the variety of heady spices in his aromatic brine, which includes cloves, juniper and mustard seeds. He often uses them to flavor a whole rack of pork, which he finds easier to cook than individual chops. He also likes to finish the rack on a grill to add smoky flavor.
Slideshow:More Pork Roast Recipes