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Oven-Roasted Pork on the Bone

Juicy pork with a subtle aroma of ginger and garlic and a hint of sweetness. It comes together in two stages. First, marinating—you can do this overnight to cook in the morning, or in the morning to cook for dinner. Second, the actual cooking.

Alexander PrikhozhinAuthor avatar
Recipe author
Pork on the bone
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 % 9 g
Fats 50 % 15 g
Carbohydrates 20 % 6 g
211 kcal
GI: 33 / 0 / 67

Cooking method

  1. Step 1:

    Step 1

    Rinse the meat. Poke it all over with a knife so it marinates better. Rub it with the spices—salt, the pepper blend, ground ginger, garlic powder, and paprika—then drizzle with lemon juice.

  2. Step 2:

    Step 2

    Wrap each piece of meat in plastic wrap and refrigerate (or set in a cool spot) for at least 4–5 hours.

  3. Step 3:

    Step 3

    Peel the garlic cloves and cut them into thin slices, about 1/16 inch (2 mm). Do the same with the ginger root.

  4. Step 4:

    Step 4

    Preheat the oven to 350–400°F (180–200°C).

  5. Step 5:

    Step 5

    While the oven heats, sear the meat—THIS IS A VERY IMPORTANT STEP! Heat a skillet over high heat and sear the meat on all sides in olive oil along with the sliced garlic and ginger. Sear until a light crust forms; this is where the meat soaks up the garlic and ginger aroma.

  6. Step 6:

    Step 6

    Once the oven is hot, transfer the meat and everything in the pan to a baking dish, pour over a little beer, and put it in to roast. It cooks for 1 to 1.5 hours, depending on the thickness and toughness of the meat and your oven.

  7. Step 7:

    Step 7

    Baste with beer now and then as it roasts. Meanwhile, make the glaze for a nice crust: mix 2 tablespoons of honey with 2 tablespoons of prepared mustard (taste it—it should be a little sharp and sweet). When the meat is almost done, brush it with the glaze, let a nice crust form, and take it out of the oven.

  8. Step 8:

    Step 8

    All that's left is to pick a side dish :) Enjoy!

Caloric content of the products possible in the composition of the dish

  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • Light beer - 50  kcal/100g
  • Non-alcoholic beer - 33  kcal/100g
  • Strong beer - 150  kcal/100g
  • Dark beer - 74  kcal/100g
  • Beer - 50  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Garlic powder - 331  kcal/100g
  • Mustard ready - 418  kcal/100g
  • Ginger Powder - 335  kcal/100g

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