Serves 6
Ingredients
1.25kg Chine of Pork (Loin section with the rib bones)
1 fresh sprig of Rosemary
6 Garlic Cloves
2 tblespn Extra virgin Olive Oil
1 tblspn butter
125ml Dry White Wine
Salt & Freshly Ground Pepper
Preparation Method
Finely chop the Rosemary leaves and mix with the Garlic, salt and plenty of Pepper.
Rub the mixture into the meat, and then tie the joint to securely.
Place the meat into a heavy, lidded, pot with the oil and Butter
Bake in a preheated oven at 200C ( Gas 6) for 1.5 hours, turning frequently, leaving the lid off for the last 30 mins
Untie the meat and remove the chine bone (if remaining) leaving the ribs. Slice and arrange on a serving dish.
Drain the excess of fat and pour the wine into the pan, bring to the boil and scrape up the browned bits – season to taste.
Serve the sauce with the meat.
Ormside Kitchen 