Barded Pork Rib Roast with Fall Vegetables
Posted on October 24, 2012
One perfectly good reason to buy whole slab or make your own bacon is you get the smokey rind. The pork rind is perfect for keeping a roast juicy and adds tons of great flavor, and besides, when the smokey hammy fat oozes down on the vegetables, oh my…
Wrapping a roast in fat is called barding. It is so simple and so delicious. It is a technique of days gone buy in America but I often see it done in ethnic markets and in different countries around Europe. If you live in Indianapolis Klemm’s carries the smoked rinds but you might want to call first to make sure they haven’t sold out.
If Brussel sprouts offend you, which I just don’t get, feel absolutely free to substitute other long cooking green vegetable. Parsnips, potatoes, celery root, and the list goes on, would be good too.
1 four rib, bone-in center cut pork loin roast
1 piece of smoked pork rind, often found at German butcher shops
4 to 5 carrots, peeled and cut into 1 inch chunks
1 lb. Brussel sprouts, trimmed and cut in half
8 to 10 pearl onions, peeled, or small onions cut into wedges
8 to 12 garlic cloves, trimmed and peeled.
a handful of thyme sprigs
kosher salt and fresh ground pepper
grape seed oil
Preheat the oven to 350 degrees.
1. Season the roast with salt and pepper. Place the bacon rind onto the meat side of the the roast and tie it into place with kitchen twine.
2. Heat a 12 inch skillet over high heat and add the grape seed oil. Add the Brussel sprouts and carrots without crowding them. You may need to do this in batches. Season them with salt and pepper. Brown them well then place them into a large casserole.
3. Brown the onions in the same pan and any remaining sprouts or carrots.
4. Place the remaining seared veggies and garlic into the same casserole and set the roast on top. Strew the thyme branches across the top of both the vegetables and the roast.
5. Place the casserole into the oven and set a timer for 30 minutes. Stir the veggies around turning them to coat them in the drippings.
6. Set the timer for another 30 minutes and stir the veggies again.
7. Go another 30 minutes but this time check to see how the roast is coming along by either the squeeze test or with an instant read thermometer. It should read 150-155 degrees.
8. If it is not done stir the vegetables and check it again after 15 minutes.
9. Once the roast is done cut it into 4 chops and serve along side the veggies.