Bone-in pork loin roast, can I make the chine go away?
Good evening fine peeps! You guys helped me throw a completely kick ass Thanksgiving, now my New Year's Day dinner needs your help!
This time, I am pretty comfy cooking everything on my menu. Even though this is my first time cooking a bone-in loin roast, I am very familiar with pork and I am confident that I can produce a good final product. However, the chine bone confuses me, and I need your expert advice.
I purchased the roast today for $1.98/lb., excellent price for my area. It is just over 6 lbs., and was purchased from a discount type grocery store, think Aldi's or SaveALot, with no butcher's counter per se. Always trying to think ahead, as I put the roast in the freezer for a few days I noticed that the chine bone was still completely intact. Google informed me that it is best to have the butcher remove it, or notch it for easy carving. Of course I didn't have the ability to do either.
Now my question comes as to how to carve the finished roast. Do I attempt to remove the chine bone prior to roasting? Can I do this with normal kitchen knives/cleaver? I know bones add flavor, blah blah, and I fully intend on leaving at least the rib bones intact. I have seen shows where they slice the finished roast from the bones as a whole, but then you basically end up with a roasted pork loin, I would like to slice bones intact.
Any ideas? Remove or not? If remove, how do I do that without completely butchering this pretty roast? Can I notch it with standard kitchen equipment? All ideas welcome. As always, thanks again for your advice!