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Dec 17, 2001 01:10 PM

rack or pork

  • r

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?

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  1. 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.

    1 Reply
    1. re: PRSMDave

      Sounds like a pork "crown roast" sans the butcher tying it up first.