Pork Rib Roast with Cloves

Preparation info
  • Serves


    • Difficulty


Appears in
Kitchen of Light: New Scandinavian Cooking

By Andreas Viestad

Published 2003

  • About


  • One 4-pound pork rib roast, with rind and fat, bones cut at 3-inch intervals (have the butcher do this)
  • 1 tablespoon fine sea salt


Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares. With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that