Pork Rib Roast with Fig and Pistachio Stuffing

Ingredients for Pork Rib Roast with Fig and Pistachio Stuffing

• 50g coarse kosher salt

• 60ml (packed) golden brown sugar

• 60ml honey

• 6 (5-inch-long) fresh rosemary sprigs

• 4 garlic cloves, peeled, smashed

• 1/2 teaspoons dried crushed red pepper

• 1450ml cold water, divided

• 900g centre-cut bone-in pork rib roasts (about 5 bones each)

• Fig and Pistachio Stuffing

Stir first 6 ingredients and 950ml water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 475ml cold water. Cool brine to room temperature.

Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.

Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.

Preheat oven to 163°C. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in centre of sheet.

Roast until thermometer inserted into centre of pork registers 63°C, about 1 1/2 hours. Let rest 15 minutes.

Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .

Aviso Legal

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