MARCH 2020 35
9
OVEN SEAR
Roast pork until golden brown, about 45 min-
utes, rotating pan occasionally. Remove from
oven; using tongs, toss aromatics to coat in ren-
dered fat. Add wine to bottom of pan.
10 11
SLOW ROAST
Reduce oven temperature to 325°F; roast until a
thermometer inserted in loin reads 140°F, 45 to 50
minutes. Remove from oven, tent with foil, and let
rest until pork reaches 150°F, 10 to 30 minutes.CARVE PORK
Place roast on a carving board. Remove butcher’s
twine. Carve pork between bones into chops. Dis-
card rosemary; serve pork with vegetables, pan
juices, and polenta. Garnish with fennel fronds.6 7 8
SCRAPE THE BONES
With rib bones placed against the cutting board,
use a downward scraping motion to remove any
membrane or meat that is stuck to exposed rib
bones.
SEASON THE PORK
Combine vegetables and rosemary in a roasting
pan. Top with pork; scatter reserved pork belly
pieces around pan. Sprinkle pork evenly with
salt. Cover and refrigerate 12 to 36 hours.ROAST THE PORK
About 3 hours before serving, remove pan from
refrigerator. Preheat oven to 450°F with rack in
center of oven. Sprinkle loin evenly with pepper.