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Pork Rib Roast with Sweet Onion Puree and Crisp Sage Tempura
© James Baigrie

Pork Rib Roast with Sweet Onion Puree and Crisp Sage Tempura

  • ACTIVE: 50 MIN
  • TOTAL TIME: 3 HRS plus 24 hr marinating
  • SERVINGS: 8

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.

  1. 1/4 cup juniper berries
  2. 1/4 cup fennel seeds
  3. 2 tablespoons coriander seeds
  4. 1 tablespoon whole cloves
  5. 1/4 cup coarsely chopped dried red chiles, such as árbol chiles
  6. 1/4 cup black mustard seeds
  7. 6 bay leaves
  8. 1/2 cup dried thyme
  9. 5 quarts cold water
  10. 1 cup sugar
  11. Kosher salt
  12. One 5 1/2 pound pork rib roast
  13. Freshly ground black pepper
  14. Sweet Onion Puree
  15. Crisp Sage Tempura
  1. In a large saucepan, combine the juniper berries, fennel seeds, coriander seeds and cloves and cook over moderately high heat, shaking the pot frequently, until the spices are toasted and fragrant, 3 minutes. Add the chiles, mustard seeds and bay leaves and toast for 30 seconds longer. Stir in the thyme, add 1 quart of water to the saucepan and bring to a boil. Remove from the heat and whisk in the sugar and 3/4 cup of salt until dissolved. Transfer the mixture to a stockpot and let cool to room temperature. Stir in the remaining 4 quarts of cold water, then add the pork roast. Cover and refrigerate for 24 hours.
  2. Preheat the oven to 375°. Remove the pork from the brine; discard the brine. Rinse the roast and pat dry with paper towels. Season well with salt and pepper.
  3. Heat a very large ovenproof skillet over moderately high heat. Add the pork, fat side down, and brown all over, about 5 minutes per side. Transfer the skillet to the oven and cook for about 1 hour and 15 minutes, or until the roast is well browned and an instant-read thermometer inserted in the center registers 145°. Transfer the roast to a cutting board and let rest for 15 minutes. Carve the pork roast into 8 chops. Serve with Sweet Onion Puree and Crisp Sage Tempura.

Suggested Pairing

A sumptuous Merlot from Washington State is ideal with this tender pork.

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