PORK ROAST WITH SCOTCH WHISKY GLAZE

8 cups (2 L) hot water
1/3 cup (75 mL) kosher salt
1/3 cup (75 mL) sugar
7 1/2 lb (3.5 kg) bone-in pork loin rib roast, chine bone removed
1 cup (250 mL) orange juice
2 tbsp (25 mL) finely chopped onion
1 1/2 tsp (7 mL) grated orange peel
1 1/2 tsp (7 mL) grated fresh ginger
1/4 cup (50 mL) Scotch whisky
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) dry mustard
2 tbsp (25 mL) oil

To prepare brine, combine hot water, salt and sugar in a large food-safe nonreactive container; stir until salt and sugar are dissolved. Cool brine completely. Submerge roast in brine. As roast will float, weigh it down using a plate with a jar of water on it. Keep roast submerged completely. Cover container and refrigerate, turning roast occasionally, for 18 -24 hours. To prepare glaze, combine orange juice, onion, orange peel and ginger in a small saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until mixture is the consistency of a thin syrup, about 12 - 15 minutes. Stir in Scotch, tomato paste and dry mustard. Simmer for 2 minutes; cool. Glaze may be prepared and refrigerated for up to 24 hours. Remove roast from brine and pat dry with paper towels; discard brine. Heat oil in a large roasting pan over medium heat. Beginning with meaty side, brown roast on all sides. With roast bone side up, spread with half of glaze. Roast at 375ºF (190ºC) for 30 minutes. Remove pan from oven. Using tongs and a large metal spatula, turn roast over. Spread remaining glaze over meaty side of roast. Continue roasting for 2 hours or until a meat thermometer registers 160ºF (71ºC). Let stand for 15 minutes before carving. Carve roast between bones to separate ribs. Serves 10 - 12.

Cook's Note: Call ahead to have the butcher remove the chine bone (backbone). This makes the roast easier to carve. Use only kosher salt for the brine in this recipe. Do not substitute using table salt as the brine will be too salty.
 
Last updated on September 22, 2017