Braised Pork Roast with Kalamata Olives
Think of this as a prime rib of pork meal. Have the butcher separate the meat from the rack and tie it to the rack of bones. Serve with a steamed vegetable, dinner rolls, and a tossed salad.
INGREDIENTS | SERVES 6
- 1 tablespoon macadamia nut or vegetable oil
- 3 ½-pound rack of pork, 6 ribs
- 1 medium red onion, chopped
- 5 cloves garlic, minced
- 3 bay leaves
- ½ cup red wine vinegar
- ½ cup red cooking wine
- 1 cup chicken stock
- Salt and freshly ground white pepper to taste
- 6 medium red potatoes
- ¼ cup kalamata olives, sliced
- 1 teaspoon dried parsley
- 1 teaspoon thyme, crushed
Add the oil to a large Dutch oven and bring it to the smoking point over medium-high heat. Add the pork, and sear it on all sides until lightly browned, about 5 minutes on each side. Use tongs and a spatula to remove the meat.
Add the onion and sauté until transparent; stir in the garlic and sauté for another 30 seconds. Add the bay leaves, and then deglaze the pan with the vinegar. Stir in the red wine and chicken stock.
Season the pork with salt and pepper and return it to the pot. Peel off a strip of skin around each potato and add them to the pot.
Cover and cook the pork and potatoes over low heat for about 45 minutes, basting occasionally. Discard the bay leaves.
Remove the meat to a platter; tent with foil and let it rest for 20 minutes. Remove the potatoes and keep them warm.
Reheat the pan juices and add the olives, parsley, and thyme. Cut the strings around the roast to remove the rack of bones. Carve into 6 servings. Spoon the sauce over each rib, and serve. Put extra sauce in a gravy boat to have at the table.