Rubbed with a simple concoction of black garlic, olive oil and pepper, Black Garlic Pork Roast with it’s lightly cracked outside and tender moist center makes a killer Sunday dinner.
The natural saltiness of black garlic negates the need to season and lends a deep, umamai flavour that’s satisfying and sweet. A common ingredient in Korean cooking, black garlic is often referred to as a fermented, but it would be ore actuate to call it caramelized; cooked in controlled humidity at 140°F for forty days then dry cured, leaving it sweet and syrupy. Mellow garlic flavour, minus the heat and acidity of the raw product, black garlic is boon to any food fan, watch for it at your favourite gourmet shop. (A deeper read: Black Garlic, Welcome To The Dark Side)
An application of pure simplicity, this roast could not get any easier. Just rub and cook, but that’s where the skill comes in. Cooked to an internal temperature of 150°F (65.5°C) with an appropriate resting period, when sliced it’s the perfect medium. Still juicy and slightly pink, your Black Garlic Pork Roast will be restaurant perfect.
Perhaps the best technique I’ve ever learned in my culinary education the lesson of patience. Learning not to shuffle the pan when searing, not to flip a steak too soon, and never to cut a piece of meat before it’s been properly rested.
Let’s Talk Food Science
As you cook proteins, both large and small, the heat constricts the fibers of the muscles, forcing the juices into the center of the meat. It could be a chicken, a steak or a full beef tenderloin, the same rule applies. Once cooked to the desired doneness, do yourself a favor and grab a bit of tinfoil to lightly tent your roast, leaving the sides open so as not to trap the heat. (This will keep it from sweating and over cooking.) Now, just let it sit there for a few minutes. Once off/out of the heat, the outside fibers will relax again allowing all that juicy flavour to flow back out from the center and into the meat itself. This way, when you cut it, the flavour stays inside the roast, and not all over your cutting board.
In general, I apply the law of 1 to 100 for resting, that is for every 100 grams of meat or poultry (roasts, whole birds); rest for 1 minute.
For steaks, chops and chicken breasts/pieces; 3 minutes is about perfect.
Protein is probably the most expensive element on your plate, so why not treat it with a little respect and knowledge that requires nothing but the practice of patience. Trust me, you’ll be glad you did.
- 1 - 4 pound (1.8 kilo) standing pork roast
- 4 cloves black garlic
- ¼ cup olive oil
- black pepper to taste
- Preheat over to 450°F (230°C). Spray roasting tray well with non-stick coating.
- In a small bowl, mash or crush garlic into a coarse paste, using a fork of the back of a spoon. Mix with olive oil and pepper to combine. Dry pork roast well with paper towel then, using your hands, spread the black garlic paste all over the outside of the roast. Place on prepared roasting tray, rack arching down. Place in hot oven and set the timer for 20 minutes. This will oven sear the outside of your roast, cooking the outside quickly and effectively without the mess or stove top splatters.
- When timer chimes, reduce temperature to 400°F (205°C). Remove roast from oven and wrap rack bones loosely with tin foil to prevent them from scorching (optional). Cook for 20 - 30 minutes (depending on size) until a meat thermometer, inserted into the center the thickest part of the cut, reads 150°F (65.5°C). Remove from oven, tent loosely (as noted above) with tinfoil and let stand 10 minutes or so, then cut, serve, and savour.