Skip to main content

Gin-Washed Pork Rib Roast #FoodNFlix


This month I am hosting #FoodNFlix and #LitHappens as we watch and read, respectively, The Guernsey Literary and Potato Peel Pie Society. You can read my Food'N'Flix invitation here.

In any case, I asked the Food'N'Flix crew to watch and head to the kitchen.

On the Screen
I actually watched the movie first, then read the book. And I'm glad that I did it in that order, because had I read the book, then watched the movie, I think I would have been disappointed. The movie itself is delightful, a wholesome albeit predictable charmer.

The basic plot: Juliet Ashton, played by Lily James, is a young writer in London who receives a letter from a member of a literary club on the island of Guernsey. Dawsey Adams, played by Michiel Huisman tells her about how they formed the Guernsey Literary and Potato Peel Pie Society to hide a roasted pig from the Nazis. The correspondence inspires Juliet to make a trip to Guernsey and meet the wickedly eccentric members for herself. And her life's course is altered as she falls in love with the island and Dawsey. Okay, sorry for the spoiler there.

If you haven't seen it, stream it on Netflix! It's well worth your time.

On the Plate

The movie opens with Eben Ramsey, played by Tom Courtenay, saying, "Sweetest pork I've ever tasted, Dawsey!" And, in a flashback, you see Dawsey pulling that roast out of the oven. [photo above] I have never seen a pork roast like that. So, I set about trying to track one down.

One of my favorite pork purveyors told me I needed to ask for a pork crown roast or pork standing roast. Unfortunately, he didn't have any and he only comes to town once a month. So, I called Whole Foods and was assured that I didn't need to special order that, it was something they had all the time. Okay.

Well, disappointingly enough, they chop the ribs bones off. So, it didn't look how I wanted it to, but it was delicious! And, in honor of Isola Pribby and her infused gin, I washed the roast with gin before rubbing it with spices. It was delicious.

Ingredients serves 6

  • one 3 to 4 pound pork rib roast
  • 1/2 C gin

Dry Rub
  • 1 C organic dark brown sugar
  • 3 T pimentón (smoked Spanish paprika)
  • 1 t ground cumin
  • 1/2 t paprika
  • dash of ground coriander
  • dash of ground cardamom
  • freshly ground sea salt
  • freshly ground pepper


Procedure

The night before, or first thing in the morning, prepare the rub. Combine all ingredients, and mix thoroughly until well blended. Brush the gin over the surface of the roast, then pat the rub onto all the surfaces, going heavier on the meaty side. Refrigerate for as many hours as you can; I ended up leaving it for 8 hours.

Bring the rubbed roast out of the fridge to let it come to room temperature while you heat the oven. but at least 30 minutes. A couple of tips for roasting meat: always roast uncovered and always roast fat side up!

Preheat the oven to 500°F. Set the pork in a small roasting pan. Roast the pork for 15 minutes, then reduce the oven temperature to 325°F. 

Continue roasting the pork for 15 minutes for every pound that it weighs. Mine was a full four pound roast, so I roasted for an additional 60 minutes.

Remove pork from the oven and let rest for 10 to 15 minutes before slicing.


And, as a final note, I did find a pork rib roast that looks the way I want. So, if I order it and redo this recipe, I'll be sure to share it.

Comments

  1. Thanks for hosting Cam. I'm surprised you were the only one to roast a pig.

    ReplyDelete
  2. Thanks again for hosting. I loved this film and so want to read the book now. I love that you used gin on the pork roast. I wonder how it would be with an infused concoction? :)

    ReplyDelete
  3. That looks so good. I love the idea of adding the gin to the rub. -Kimberly (Coffee and Casseroles)

    ReplyDelete
  4. I'm so happy that you went with pork (I seriously tried to find a pretty bone-in one like the film had this month, with no luck). The gin wash sounds delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an