How to Cook a Delicious Pork Chine Joint

Pork chine is an underrated and flavorful cut of meat from the loin section near the backbone of the pig With the right prep and cooking method, pork chine can be exceptionally juicy, tender and full of pork flavor This step-by-step guide will teach you everything you need to know to cook pork chine joint to perfection.

What is Pork Chine?

Pork chine is the cut of meat from along the backbone between the shoulder and hind leg. It’s part of the loin primal and contains a high proportion of marbled fat, which keeps the meat nicely moist during cooking. The chine bone helps add tons of porky flavor as well.

Because it’s less popular than other loin cuts like chops and roasts pork chine is very budget-friendly. When cooked properly, it can be just as tender and delicious as pricier cuts.

Benefits of Cooking Pork Chine

There are several advantages to cooking a pork chine joint:

• Inexpensive cut that delivers great flavor
• Contains both lean meat and marbled fat for juiciness
• Chine bone adds extra pork flavor during cooking
• Impressive, shareable roast for gatherings
• Versatile for roasting, braising, stewing or smoking
• Medium-large size feeds a crowd

Tricks for Maximizing Tenderness

Pork chine benefits from a few special tricks to help maximize its tenderness:

• Brining – Soaking the meat in a saltwater brine before cooking seasons it and helps it retain moisture.

• Marinating – Letting the pork soak for hours in an acidic marinade further tenderizes the meat

• Low and slow cooking – Gentle, indirect heat allows time for the collagen to break down into gelatin.

• Resting – Allowing the roast to rest after cooking allows juices to redistribute so they don’t leak out when carved.

Step-by-Step Guide to Roasting Pork Chine

Follow these simple steps for fork-tender, juicy roasted pork chine:

1. Prepare the Pork Chine

• Start with a 3-5 lb bone-in pork chine roast. Rinse under cold water and pat completely dry.

• Trim off any excess outer fat, leaving a thin, even layer over the meat.

2. Brine the Meat (optional)

• For ultimate moisture and flavor, submerge pork in a simple brine of 1 cup salt to 1 gallon water.

• Chill brined pork in the fridge at least 4 hours or up to 24 hours. Rinse well before cooking.

3. Season the Roast

• Generously season all over with salt, pepper and any other dry spices like garlic powder, onion powder, etc.

• For added flavor, coat with a spicy or herby wet rub. Let rest at room temperature 30 minutes.

4. Preheat the Oven

• Preheat your oven to 325°F. This slower roasting temp allows the meat’s collagen to break down.

5. Brown the Roast

• Heat a large ovenproof skillet over med-high heat. Add a touch of oil.

• Brown the pork chine on all sides until a nice crust forms, about 2 minutes per side.

6. Roast in the Oven

• Transfer skillet to preheated oven. Roast for approx. 90 minutes until it reaches 145°F internally.

• Baste periodically with pan juices for added flavor and moisture.

7. Rest and Carve the Roast

• Remove pork from oven, tent with foil and let rest 15-20 minutes. The temperature will rise slightly.

• Carve into slices across the grain. Serve drizzled with pan juices for maximum flavor.

The result is a delicious, juicy pork roast packed with meaty flavor. While roasting is a foolproof cooking method, pork chine can also be braised, smoked or used in stews. Just apply the same tips for optimal tenderness.

Serving Ideas for Pork Chine

There are endless ways to serve up delicious pork chine:

• Slice and top with chimichurri or cherry sauce
• Shred for carnitas tacos or sandwiches
• Dice for hearty bean or vegetable soups
• Pair with roasted apples, fennel or figs
• Pile on soft polenta or grits
• Stuff into sandwiches or tortas
• Chop and use in empanadas or hand pies

This flavorful and budget-friendly cut deserves more time in the spotlight. With its succulent meat and juicy fat, pork chine offers incredible depth of flavor. Apply the proper cooking techniques and you’ll enjoy restaurant-quality results right from your own oven.