Chef Peter X. Kelly shows us his recipe for rack of pork, a great centerpiece for a holiday meal.
- 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
- 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).
- Remove pork from brine and let dry and come to room temperature for at least an hour before cooking.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Slice roast into chops and serve.