Catalonian Pork Rib Roast with Romanesco Sauce
From pat2me 14 years ago
- 2 minutes to make
- Serves 8
Roamnesco is a tomato and red pepper based sauce usually used on poulty, fish or potatoes, but wonderful with pork. Recipe and photo from Bon Appetit Had to share this one! Cook time does not include stand time before cooking.
Ingredients
- 2 Tbl olive oil shopping list
- 2 large garlic cloves, minced shopping list
- 1 Tbl coarse kosher salt shopping list
- 1 Tbl chopped fresh marjoran (1 tsp dried) shopping list
- 1 Tbl smoked paprika shopping list
- 2 tsp freshly ground black pepper shopping list
- pork roast about 6 lbs with 8 to 10 ribs, chine bone removed shopping list
- 4 Lrg roasted red peppers (from 15 to 16 oz. jar) drained shopping list
- 6 garlic cloves, sliced shopping list
- 1 ripe plum tomato, coarsely chopped shopping list
- 1/4 C olive oil shopping list
- 1/2 C almonds, roasted and salted shopping list
- 1/4 C fresh breadcrumbs shopping list
- 1 C dry sherry shopping list
How to make it
- Combine first 6 ingredients in a small bowl, mix to a paste
- Spread all over pork roast
- Place in a roasting pan, bone side down. Let stand at room temperature one hour (or cover and refrigerate for a day), then let stand at room temp one hour before cooking
- preheat oven to 425
- Place red peppers in a pie dish; sprinkle with garlic and chopped tomato, drizzle with oil and set aside
- Roast pork 15 minutes
- Reduce oven temp. to 325 F. Place dish with red pepper mixture alongside pork in oven; roast 30 minutes and remove pepper mixture and cool.
- Continue roasting pork until it registers 140 to 145 on a meat thermometer, approximately another hour and 15 minutes longer for a total roasting time of about 2 hours
- Remove from oven and tent with foil; let rest about 20 minutes
- Reserve roasting pan
- Chop almonds with breadcrumbs in mini processor
- Add pepper mixture; blend until smooth
- Spoon off any fat from drippings in pan
- Add sherry to pan; place over two burners and boil, scraping and deglazing pan until juices are reduced to about 1/4 Cup....about 7 minutes
- Scrape pan juices and any browned bits into mini processor and blend until smooth
- Season roast with salt and pepper
- Cut roast between bones into individual chopps and serve with sauce
People Who Like This Dish 4
- ttaaccoo Buffalo, NY
- juels Clayton, NC
- pleclare Framingham, MA
- quaziefly ALL POINTS
- nanarooski Matthews, NC
- binky67 Ellicott City, MD
- pat2me Nashua, NH
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
The sauce here sounds wonderful! 5 forks and thanks for sharing!
juels
in Clayton loved it
-
Wow!!
pleclare
in Framingham loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "