Aubrie Pick
Active Time
1 HR 20 MIN
Total Time
1 HR 35 MIN
Serves : 6

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.

How to Make It

Step 1    

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 a
crosshatch pattern. Rub all sides of 
pork evenly with salt.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step 5    

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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