Roasted pork (bone-in)

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I really like a bone-in roasted pork. It's not always easy to find in the supermarket. But the biggest problem is the you usually need to do some serious hacking away at it before it's good for cooking.

In this roast, there was a big layer of fat, with a cap of meat over it. This layer of fat is not good eating, and must be removed!

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It's also possible that you'll just have a layer of fat, with no extra meat. It's still a good idea to remove it, because there will be a layer of really stringy tissue between the fat and meat!

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Season the roast and the secondary piece of pork with salt, freshly ground black pepper and granulated garlic. Add to a roasting pan. 

Also, if you have any particularly meaty bits from the fatty layer, cut into thin strips and throw them in the pan, too. They make an excellent crispy pork snack to munch on while your roast is roasting. Just add a little soy sauce.

Roast for 15 minutes at 375°F. Drizze a little soy sauce over the roast. 

Roast for another 15 minutes or until the small piece of meat is done, then remove the small piece. Drizzle soy sauce over the roast again. Add a cup of water to the pan.

Roast until the internal temperature of the roast reaches 155°F, another 30 to 45 minutes.

Remove from the oven and let the roast rest for at least 20 minutes.

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This is a roast that is best sliced in the kitchen because if your roast looks like this there is a problematic bone that runs along the bottom and some effort will be required to get nice looking pork chops cut from it.

Add soy sauce and freshly ground pepper to the pan juices to make a jus. This can be frozen without difficulty, unlike flour-based gravy. There will likely be a lot of fat in the juice; the easiest way to get rid of it is to strain it into a Pyrex measuring cup and chill it in the refrigerator. Once it's solid, just skim it off with a spoon.

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Here are the individual pork chops, with bone, vacuum sealed and ready for freezing. Reheat in the sous vide, 45 minutes from frozen at 155°F.

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Serve with rice and sautéed cabbage.

For the cabbage, thinly slice green, savoy or Napa cabbage. Remove any tough ribs. Heat a sauté pan over medium-low heat. Add oil (I usually use canola, but olive oil is good too) and the cabbage and cook for a few minutes. Add one clove of minced garlic. Add salt and pepper. Cook until soft.

For the rice I usually have cooked Japanese white sushi rice in the refrigerator. Plate one serving, cover with plastic wrap and microwave for 0:40 to reheat.