RACK OF PORK RECIPE RECIPES

Steps:

• Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
• To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
• Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
• Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
• When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

Steps:

• Combine the ras al hanout, salt and brown sugar in a small bowl. Score the fat of the pork in a cross-hatch pattern. Rub the ras al hanout mixture all over the pork and allow to sit overnight in the refrigerator.
• Put the pork on a rack and allow it to come to room temperature for about 45 minutes before putting it into the oven.
• Preheat the oven to 425 degrees F.
• Put the apricots, sake, chicken stock, garlic, cilantro, lemons, carrots, onions and turnips in the bottom of a medium roasting pan. Put the rack with the pork in the roasting pan and roast until the pork reaches an internal temperature of 140 degrees F for medium, 40 to 50 minutes. Allow to rest for 20 minutes before carving.
• Transfer the drippings, vegetables and aromatics to a strainer set over a saucepan. Press the vegetables against the strainer to get as much liquid out of them as you can. Place the pan over medium heat, bring to a simmer and simmer until the liquid is reduced by about half, about 5 minutes. Turn the heat to low, add the butter and stir until melted. Keep warm over low heat and serve with the pork.