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Kicking Kurobuta - Berkshire Pork Rib Roast With Root Veggies

We’ve all heard that better ingredients make better tasting dishes, of course. But that is rarely more true than when you’re speaking about proteins.

Berkshire Pork stands out in that definition as I have mentioned before. It’s certainly pricey, but you can absolutely taste the difference - in a big way. That said, many people overcook pork, and dry pork is awful, not matter how much you paid for it. So check on it often as you’re cooking.

Berkshire pork comes from a specialty breed of pigs from Berkshire county, England. It is known for its higher level of fat marbling which lends to a tender and more juicy flavor than regular pork. Berkshire pork is often referred to as kurobuta or “black hog” in Japanese, a name given to the pigs when they were first imported to Japan.

Kurobuta pork is the opposite of factory-farmed, commodified pork. They are humanely raised and their diet  monitored constantly. Like American Wagyu cattle, Berkshire hogs are genetically predisposed to producing beautifully marbled meat. Marbling means flavor, and Kurobuta pork delivers a robust and rich sensation in every bite. It also has a deeper reddish hue than grocery store pork. That’s a reflection of its naturally higher pH, a product of exceptional marbling and an indicator of deeper flavor.


INGREDIENTS

1 rack of pork 8-10 ribs, frenched. 4 tbsp unsalted butter divided

2 teas coarse salt divided

2 carrots

3 turnips

2 parsnips

2 onions

2 tbsp Dijon mustard

1 tbsp mayo

5 cloves of garlic minced

2 sprigs fresh rosemary chopped

2 sprigs fresh thyme, chopped


METHOD

First, make the rub & prep the pork:

Whisk the Dijon and mayo in a small bowl together.

Add the minced garlic, rosemary, thyme, and 1 teaspoon salt.

Rub the rack of pork with the Dijon mixture and let rest in the fridge for 6 hours.

When you’re ready to cook, bring the pork to room temperature on the counter for about 30 minutes before cooking.


Next, prepare the veggies.

Preheat oven to 425.

Melt 2 tbsp butter in a small saucepan or in the microwave; Set aside.

Roughly chop the carrots, turnips, parsnips, and onion and toss in a large bowl with 2 tbsp of the melted butter.

Season with 1/2 teaspoon salt.

Sear the meat:

Heat a heavy roasting pan over medium heat. Add the remaining butter and swirl to coat pan.

Sear the pork, fat side down, until golden 3 to 5 minutes.

Using tongs, hold the rack up and sear the sides as best you can. Remove the roasting pan from heat and set the pork aside.

Roast the pork:

Add the veggies to the pan and nestle the pork on top.

Roast the pork in the oven at 425 for 1 to 1 -2 hours until the internal temp reaches 145.

Remove from the oven and cover with foil.

Let rest for 20 minutes.

Slice carefully between the bones and serve.

When I was young, my mother tended to incinerate pork and chicken, saying, “You don;t want to get salmonella!” or “You don’t want to get trichinosis!” Once upon a time that may have been necessary, but not anymore, and who wants to eat a flipflop with root vegetables?

If you want to serve wine with this, don’t get anything too fruity or sweet. Try a Gewurztraminer like the Weinbach Gewurztraminer Les Treilles Du Loup, 2019. It’s under $20 and goes well with this herbacious and garlicky pork.



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