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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- One 6- to 7-pound bone-in pork loin rib roast, cut from the blade end, chine bone removed and reserved
- Kosher salt and freshly ground black pepper
- 2 tablespoons caraway seeds
- 1 tablespoon bacon fat
- 1 medium onion, peeled, cut in half, and julienned
- 5 garlic cloves, peeled
- 3 tablespoons tomato paste
- 5 cups chicken stock, hot
- 1 tablespoon "quick mixing" flour, such as Wondra
Method
- Preheat oven to 300°F. Season the pork generously with salt and pepper; sprinkle with the caraway seeds. Melt the bacon fat over medium-high heat in a roasting pan placed over 2 burners. Add the pork and the chine bone; brown on all sides, about 10 minutes. Remove the pan from the heat. Place the onion in the pan; arrange the pork roast, bony side up, on top of the onion. Leave the chine bone in the pan; place the pan in oven.
- After 2 1/2 hours of roasting, stick an instant-read thermometer into the meat; it should read about 165°F. If the temperature is lower than that, keep roasting until thermometer does read 165°F. At that point, remove pan from oven. Transfer pork to a platter; set it in a warm spot, and cover it loosely with foil.
- Transfer the pork to a cutting board; cut into portions between bones. Pile cut pork on a platter; pour a quarter of the gravy over it. Pour the rest of the gravy into a sauce boat, and use it for whatever gravy-friendly side you wish.
