rack or pork
- Ruth Lafler
At Costco over the weekend my eye was attracted by vacuum-packed racks of pork, a cut of pork I've never seen before.
Has anyone ever cooked one of these and have any suggestions/ideas about what to do with it?
Cut it French style (so the bones stick up out of the pork) and brown it well in olive oil.
Make a sauce out of the drippings by deglazing with Calvados, mixing with apple cider, and spices such as cardamom and a little ginger or cinnamon and some pepper.
Bake in a slow oven under a bed of caramelised onions and celery until it reaches five degrees below the the appropriate temperature (other 'Hounds can tell you, I have it preset for Pork on my thermometer and have forgotten the number).
Let it rest until the temperature stops going up. Carve and serve.