意大利骨头腰带

食用前至少1天，最多3天，将猪肉放在切菜板上；用纸巾拍干。准备好一把锋利的刀刀，准备好肉的麻线。亚搏电竞

About 1 inch from tips of rib bones, make a crosswise incision the length of the loin, pressing the knife until it scrapes the bones. Turn the knife, and use a filleting motion to cut a strip of belly from bones. Cut belly strip crosswise into 1-inch pieces; reserve.

Score a line in membrane across exposed portion of bones (about 1 inch from tips of bones and running the length of the loin). Slice down the rib bones, make a U-turn at the loin, and slice up the next rib. Repeat to remove all meat between exposed rib bones.

To ensure that the fat cap remains over the loin and bastes it as it roasts—and so the meat maintains a uniform shape for even cooking—tie the roast, looping twine between bones.

在裸露的肋骨的膜侧，在膜上进行垂直缝隙，以暴露下面的骨头。使用毛巾抓住膜并尽可能清除。

将肋骨放在切菜板上，使用向下刮擦运动去除粘在裸露的肋骨上的任何膜或肉。

将肋骨放在切菜板上，使用向下刮擦运动去除粘在裸露的肋骨上的任何膜或肉。

About 3 hours before serving, remove pan from refrigerator. Preheat oven to 450°F with rack in center of oven. Sprinkle loin evenly with pepper.

Roast pork until golden brown, about 45 minutes, rotating pan occasionally. Remove from oven; using tongs, toss aromatics to coat in rendered fat. Add wine to bottom of pan.

Reduce oven temperature to 325°F; roast until a thermometer inserted in loin reads 140°F, 45 to 50 minutes. Remove from oven, tent with foil, and let rest until pork reaches 150°F, 10 to 30 minutes.

Place roast on a carving board. Remove butcher’s twine. Carve pork between bones into chops. Discard rosemary; serve pork with vegetables, pan juices, and polenta. Garnish with fennel fronds.