Of Pork and Fat


Forty years ago, I began to take learning to cook seriously. And one of my earliest memories was of a pork roast, a loin, seasoned with rosemary, cayenne, sugar, white wine, and garlic. I learned it, in fact, from Craig Claiborne’s still useful New York Times Cookbook.

What Mr. Claiborne did not do in that recipe (at least as far as I recall), was poke holes in the pork and shove that herb-spice mixture in there. That was left for my friend Andrea to teach me, a dozen or so years later. Andrea, who is from Rome and remains one of my closest friends and most adored cooking partners, took a pork roast and laid it on a bed of potatoes, then prepared a mixture of sage (or was it rosemary? either will work), garlic, salt, and pepper, and shoved that mixture into the pork, poking holes with a sharp knife. (There is, of course, a complicated French way of doing this, called barding.) He rubbed it on top, too, and sprinkled it over the potatoes. Then he poured what I then considered more-than-generous amounts of olive oil over all and roasted the thing.

The recipe, as they say in the music business, goes kinda like this (but please – read on afterwards; I’m just getting to the point here):   Continue reading

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