The farmer who raised the pigs used by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily broke down the racks for this roast; ask your local butcher to tackle the task for you. After an initial sear to speed up the rendering process, the well-trimmed and scored pork fat guarantees tender, juicy meat and roasts into a crisp, golden brown crust. Nutty brown butter, balanced with sharp, bright lemon juice complete the simple pan sauce that elevates this roast.

Christian Puglisi
September 2020

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Aubrie Pick

Recipe Summary

active:
1 hr 20 mins
total:
1 hr 35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Trim excess meat from bottoms of exposed rib bones on pork roast, and reserve for another use. Score fat on pork in acrosshatch pattern. Rub all sides of pork evenly with salt.

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  • Place pork, fatty side down, in a cast-iron skillet; cook over medium-low, pushing pork down using a spatula to ensure even cooking, until fat renders and bottom side is browned, 15 to 20 minutes. Flip pork bone side down. Add butter to skillet; cook until foamy, 30 seconds to 1 minute. Stir in garlic and rosemary sprig. Baste melted butter over pork.

  • Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of meat registers 130°F, 45 to 55 minutes, removing skillet to baste pork with butter mixture every 10 minutes. Remove skillet from oven. Transfer pork to a wire rack set over a baking sheet; let rest 15 minutes.

  • Return butter mixture in skillet to stovetop; heat over medium-low. Add 1/3 cup water to skillet; cook, stirring constantly and scraping bottom of skillet to loosen browned bits, until liquid is slightly reduced, about 30 seconds. Add lemon juice; cook, stirring constantly, until incorporated, about 30 seconds. Remove and discard rosemary sprig.

  • Slice pork between bones, and arrange on a platter. Pour sauce over pork.

Suggested Pairing

Lightly herbal, medium-bodied Etna Rosso.

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