Clove-Infused Pork Rib Roast with Citrusy Sage
Indulge in the rich flavors of Clove-Infused Pork Rib Roast with Citrusy Sage, a perfect centerpiece for your next family gathering. This mouthwatering dish features a succulent pork rib roast expertly seasoned with coarse sea salt and freshly ground black pepper, enhanced by the warm, aromatic essence of cloves. The addition of fresh citrus from oranges and fragrant sage elevates the profile of this one-dish meal, while rustic russet potatoes and sweet caramelized onions provide a delightful accompaniment. Marinate the roast to develop robust flavors, and roast it to crispy perfection for a truly satisfying dining experience.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork rib roast
4 lbs (with rind and fat, bones cut at 3-inch intervals)
Fine sea salt
1 tablespoon (for seasoning)
Fresh ground black pepper
2 teaspoons (for seasoning)
Oranges
3 (juiced and sliced)
Chopped fresh sage
2 tablespoons (freshly chopped)
Cloves
to taste (for insertion)
Russet potatoes
2 lbs (quartered)
Onion
1 lb (quartered)
Instructions
1
Begin by preparing the pork rib roast. Place it skin-side up on a cutting board. Use a sharp, heavy knife to carefully create a crosshatch pattern through the rind and fat, making 1-inch squares.
2
Next, with a thin sharp knife, create small slits in each square, ready for inserting cloves later. Avoid inserting cloves at this stage to prevent any from breaking off during handling.
3
Generously rub the meat with fine sea salt and freshly ground black pepper for added flavor.
4
Transfer the seasoned meat to a baking dish. Cut one orange in half and squeeze the juice over the roast, allowing the flavors to penetrate.
5
Slice another orange into rounds and arrange the slices both underneath and on top of the meat.
6
Cover the baking dish and refrigerate for 1 to 2 days, turning the roast three to four times to ensure even marinating.
7
Upon completing the marinating process, preheat your oven to 400°F (200°C). Discard the used orange slices and place the meat fat side down in a roasting pan.
8
Insert freshly chopped sage between the cut ribs, bringing a burst of herby delight to the dish.
9
Turn the roast skin-side up. Squeeze the juice of the remaining orange halves over the meat, then cut those halves into smaller pieces and arrange them under the pork.
10
Insert a clove into each slit made earlier, ensuring the aromatic flavor is infused into every bite.
11
Cover the roast loosely with aluminum foil. Place the roasting pan in the middle of the preheated oven and roast for 45 minutes.
12
After 45 minutes, reduce the oven temperature to 350°F (175°C). Remove the foil and add quartered russet potatoes and quartered onions to the pan, creating a flavorful base for the meat.
13
Return the roast to the oven, positioning it in the lower third of the oven. Continue roasting for about 1 hour, or until the internal temperature of the meat reaches at least 145°F (63°C).
14
Next, carefully move the pan to the middle of the oven. Increase the heat to 400°F - 425°F (200°C - 220°C) and roast for an additional 20 minutes, keeping a close eye on the roast to achieve a perfect crackling skin.
15
If the crackling is not developing after 10 minutes, gradually increase the heat up to 450°F (230°C) for the last few minutes, ensuring the rind looks like it's boiling and the fatty squares are separating.
16
Once achieved, remove the roast from the oven and allow it to cool slightly before carving.
17
Cut the meat into 2-rib sections and serve on individual plates, garnished with the cloves for aesthetic appeal. However, remind guests to remove and discard the cloves before enjoying their meal since they are quite potent.
18
Savor the delightful combination of flavors, and enjoy this hearty one-dish meal with family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Clove-Infused Pork Rib Roast with Citrusy Sage?
It is a succulent pork rib roast seasoned with sea salt, pepper, and cloves, enhanced with oranges and sage, and roasted with potatoes and onions.
What cut of meat should I use?
A 4 lb pork rib roast with the rind and fat still attached, and bones cut at 3-inch intervals.
How long does the pork need to marinate?
The roast should be refrigerated and marinated for 1 to 2 days for the best flavor development.
How do I prepare the pork rind for roasting?
Use a sharp knife to create a crosshatch pattern through the rind and fat, making 1-inch squares.
What seasonings are used for the initial rub?
Fine sea salt and freshly ground black pepper are used to generously rub the meat.
How many oranges are required for this recipe?
Three oranges are needed for juicing and slicing throughout the preparation and roasting process.
Should I use fresh or dried sage?
Freshly chopped sage is recommended to provide a burst of herby delight to the dish.
When do I insert the cloves into the roast?
Insert the cloves into the pre-cut slits just before the roasting process begins, after the marinating stage.
Why is orange juice used in the marinating process?
The orange juice allows the citrus flavors to penetrate the meat and helps tenderize it over the 1 to 2 day period.
At what temperature should the oven be preheated?
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) for the initial roasting phase.
How long is the initial roasting time?
The roast is initially cooked for 45 minutes while loosely covered with aluminum foil.
When should I reduce the oven temperature?
After the first 45 minutes of roasting, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
When do I add the potatoes and onions?
Add the quartered russet potatoes and onions to the roasting pan after the first 45 minutes of cooking.
What type of potatoes are best for this recipe?
Russet potatoes are recommended for their ability to create a flavorful base for the meat.
Where should the pan be placed in the oven during the second phase?
Position the roasting pan in the lower third of the oven during the 350 degree roasting phase.
What is the target internal temperature for the pork?
The internal temperature of the meat should reach at least 145 degrees Fahrenheit (63 degrees Celsius).
How do I achieve a perfect crackling skin?
Increase the heat to 400-425 degrees Fahrenheit for the last 20 minutes and move the pan to the middle of the oven.
What should I do if the crackling is not developing?
Gradually increase the heat up to 450 degrees Fahrenheit for the last few minutes until the rind looks like it is boiling.
How should the pork be carved for serving?
The meat should be cut into 2-rib sections for individual serving plates.
Are the cloves meant to be eaten?
No, the cloves are quite potent and should be removed and discarded before eating.
How many people does this recipe serve?
Based on a 4 lb roast, it typically serves a medium to large family gathering, roughly 6 to 8 people.
Can I marinate the roast for less than a day?
While 1 to 2 days is ideal, you can marinate for less time, though the flavors may not be as robust.
What should I do with the orange slices used during marinating?
Discard the used orange slices after the marinating process is complete.
Why is the roast covered with foil initially?
The foil prevents the exterior from browning too quickly while the heat begins to penetrate the large roast.
How often should I turn the meat during marination?
Turn the roast three to four times while it is refrigerating to ensure even marinating.
What does the sage add to the dish?
The sage adds a fragrant, herby flavor that complements the citrus and savory pork.
Is this a one-dish meal?
Yes, because it includes the meat, starch (potatoes), and vegetables (onions) all cooked in one roasting pan.
What is the role of the caramelized onions?
The onions provide a sweet accompaniment and contribute to the flavorful base of the pan juices.
How do I know when the fatty squares are separating?
This happens during the final high-heat phase when the skin becomes crispy and crackling.
Should the pork be cooled before carving?
Yes, allowing the roast to cool slightly helps keep the juices in the meat for a more succulent texture.