- Spice Rack: For organizing and easily accessing spices before seasoning pork loin.
- Roasting Pan: Versatile pan used for oven-roasting meats, offering good heat distribution and space to sear meat properly.
- Digital Thermometer: Ensures pork reaches a safe internal temperature without overcooking.
- Oven-Safe Roasting Dish: Designed for use in the oven, providing safety and convenience during roasting process.
- Meat Tenderizer (for pork loin): Helps to break down connective tissues if the meat is particularly tough, making it more tender after cooking.
- Roasting Hock: Not directly used in preparation of roasted spice and salted pork loin, but can add rich flavor to the dish if incorporated into certain recipes for enhancing taste.
1 5-pound bone-in pork rib roast, chine bone removed, all but 1/4 inch of fat trimmed
1 teaspoon plus 8 cups coarse kosher salt (3 3/4 to 4 pounds)
1 teaspoon plus 2/3 cup freshly ground black pepper (3 1/2 to 3 3/4 ounces)
1/3 cup freshly ground fennel seeds (1 to 1 1/4 ounces)
2 tablespoons olive oil
1/3 cup freshly ground whole allspice (1 to 1 1/4 ounces)
1/3 cup freshly ground juniper berries* (about 1 ounce)
1 cup water
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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