Title: Pig, Latin-Style, Rib Roast of Wild Boar
Categories: Entree Pork Latino Game
Yield: 6 Servings

4	lb	Center cut rib roast
2	cl	Garlic, cut into slivers
2	tb	Flour
2	tb	Light brown sugar
1	tb	Dry mustard powder
1	ts	Coarse salt
1	ts	Milled peppercorns
2/3	c	Port wine
		Boiling water

To complete the Latin theme, try saffron rice, fried plantains and simmered Roman beans as your side dishes.

To prepare the meat, smoothly trim any excess fat from the top. Remove the chine bone for easier carving, and "French" the rib bones if you like.

Insert garlic slivers near the bones using a small sharp knife or a sharpened chopstick. Mix together the remaining ingredients except for the boiling water. Spread this paste all over the top and ends of the roast and stand the roast on its ribs on a rack in a shallow roasting pan. Let marinate at room temperature for one hour. Preheat oven to 425

Place the pan in the oven and pour boiling water to a depth of one inch under the meat (not touching it). Roast for 15 minutes, then cover the pan loosely with heavy foil and reduce oven temperature to 325 F. Add more boiling water if it evaporates. Do not baste. Instead, spray with plain vegetable oil if the roast seems to be getting too dry. However, it should be a gorgeous, delicious brown when done, after about 1 1/2 hours. When an instant-read meat thermometer registers 165 F., remove the foil and allow the crust to crisp up. This cut, like a rack of lamb, provides no gravy since the juices are kept in the meat. Let the roast rest in a warm place for 10 minutes before carving into chops. Serve on warm plates.

Source: Outdoor Life, January 1997, page 16 By Miriam Ungerer

From: John Freeman Date: 06 May 97 Home Cooking Ä

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