I grew up eating pork carré occasionally and was truly surprised when I found this meat cut here in Denmark, even though carré doesn't sound Portuguese at all. And with a recognizable name! (Svine carré). I made some changes to a recipe from Culinária Portuguese and it worked perfectly. It is a moist pork roast and I think the fat on top helps to give it flavor. This recipe followed a series of mishaps in the last month, so I was more than happy with how wonderful this roast turned out.
- 1,5kg pork carré (or 3.3lbs)
- 3 garlic cloves
- 3 onions
- 1 sage leaf
- 1 lemon
- 2dl white wine (or 3/4 cup)
- olive oil, salt, pepper q.s.
Place the garlic cloves grossly chopped, the onions sliced in 4, the bay leaf and some olive oil on the bottom of a baking dish. Lay the pork carré on top of the onions with the bones down.
Season with salt and pepper, squeeze the lemon on top of the meat and pour the wine on the bottom of the baking dish.
Roast for ~1h20 in a preheated oven to 180ºC (355ºF) basting every 20 minutes. I know it sounds like a daunting task, but you'll end up with a succulent chunk of meat. Remove from the oven and let it rest for 10 minutes, covered in aluminium foil, before carving.
For a print friendly version visit this recipe at my Recipes page.