Holiday Countdown: Rack of Pork with Peter Kelly!

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Chef Peter X. Kelly shows us his recipe for rack of pork, a great centerpiece for a holiday meal.

Holiday Countdown: Rack of Pork with Peter Kelly!

Holiday Countdown: Rack of Pork with Peter Kelly!

Ingredients

  • For the brine:
  • 1 gallon water
  • 1 1/3 cups kosher salt
  • 1 1/2 cups sugar
  • 6 tablespoons soy sauce
  • 6-8 tablespoons black peppercorns
  • 2-inch piece peeled ginger
  • 8 pieces star anise
  • 6 pieces bay leaf
  • For the pork:
  • 1 (8-chop) rack of pork, trimmed and frenched
  • Olive oil
  • Thyme
  • Sage

Instructions

  1. In a large non-reactive bowl place all brine ingredients and stir till sugar and salt dissolve. Submerge pork in brine and leave in refrigerator for 6-8 hours (no more).
  2. Remove pork from brine and let dry and come to room temperature for at least an hour before cooking.
  3. Preheat oven to 375 degrees.
  4. Sprinkle pork with salt and pepper. In an ovenproof skillet large enough to hold the pork, heat 1 tablespoon oil to very hot. Super hot. Really really hot.
  5. Carefully place pork in skillet and sear on all sides. You want a nice color. Place skillet in oven, pork bones facing up. Roast for approximately 45 minutes to 1 hour (depending on size) or until juices run clear. We cook til 135 degrees. Remove from oven and let rest 15 to 20 minutes.
  6. Slice roast into chops and serve.
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http://food.lohudblogs.com/2008/12/09/holiday-countdown-rack-of-pork-with-peter-kelly/

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About Author

Liz Johnson is the food editor of The Journal News and LoHud.com, for which she's won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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