Pork Rib Roast with Fig

By blum099

The pork and figs need to marinate overnight, so be sure to begin one day ahead add allspice

Ingredients

• STUFFING:
• Pork
• 1/3 cup coarse kosher salt
• 1/4 cup (packed) golden brown sugar
• 1/4 cup honey
• 6 (5-inch-long) fresh rosemary sprigs
• 4 garlic cloves, peeled, smashed
• 1/2 teaspoon dried crushed red pepper
• 6 cups cold water, divided
• 2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)
• 5 ounces dried figs, trimmed, quartered (about 1 cup)
• 1/2 cup sweet white wine (such as Muscat or Essensia)
• 8 cups 1-inch cubes country-style white bread (about 12 ounces)
• 4 tablespoons (1/2 stick) butter
• 1 large onion, chopped (about 2 cups)
• 3 celery stalks, chopped
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary
• 1 cup lightly toasted unsalted pistachios, chopped
• 3/4 cup low-salt chicken broth

Preparation

Step 1

Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature. Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours. Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour. Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet. Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes. Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing STUFFING: Place figs and wine in small bowl. Cover and let soak overnight. Preheat oven to 350°F. Arrange bread cubes in single layer on rimmed baking sheet and place in oven until dry, about 15 minutes. Cool. Reduce oven temperature to 325°F. Butter 11x7x2-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onion, celery, garlic, and rosemary. Sprinkle with salt and pepper. Cover skillet and cook vegetables until soft, stirring occasionally, about 15 minutes. Transfer vegetables to large bowl. Add figs with soaking liquid, bread cubes, pistachios, and broth to vegetables; toss stuffing. Transfer to prepared baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Cover dish tightly with foil. Bake stuffing, covered, 45 minutes. Uncover and bake stuffing until beginning to brown, about 20 minutes.