Roast Pork Loin and Root Vegetables with Cracklings and Italian-Style Salsa Verde

Name: Roast Pork Loin and Root Vegetables with Cracklings and Italian-Style Salsa Verde
Yield: 10 Servings
Ingredients: 1 8-bone pork rib roast (7 to 7 1/2 pounds), chine bone removed, rack of bones cut off in 1 piece and reserved; Coarse kosher salt; 1 3- to 4-pound slab pork belly with rind (unsmoked bacon), trimmed to 1/2-inch thickness with rind intact, cut to same length as pork roast; 6 fresh rosemary sprigs, divided, plus more for garnish; 6 fresh thyme sprigs, divided, plus more for garnish; 6 fresh bay leaves, divided; 10 medium white-skinned and/or red-skinned potatoes, peeled, halved; 4 large parsnips, peeled, each cut diagonally into 3 or 4 long pieces; 4 large carrots, peeled, each cut diagonally into 3 or 4 long pieces; 3 large turnips, peeled, quartered; Italian-Style Salsa Verde

By Hugh Garvey

December 14, 2008

Recipe notes