Rack of Pork With Ginger Cooked in a Salt Crust
"This recipe was published in Porc & Fils (Pork & Sons) by Stéphane Reynaud. Try this with a Cote de Rhone. This is amazingly simple but you have to plan ahead--the meat has to marinate for 24 hours."
- Ready In:
- 26hrs 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 1⁄2 ounces fresh gingerroot
- 6 garlic cloves
- 1 bunch fresh parsley
- 3 tablespoons olive oil
- 6 pork chops, 1 rack
- 13 1⁄2 cups coarse salt
directions
- Put the ginger, garlic, parsley, and olive oil in a food processor and process until finely chopped and thoroughly combined.
- Make small incisions in the rack at the ribs.
- Spread the ginger paste over the rack, wrap it in plastic wrap, and let marinate in the refrigerator for 24 hours.
- The next day, preheat the oven to 325°F Spread a layer of coarse salt in an ovenproof dish, place the rack on top and cover completely with more coarse salt. You can dampen the salt slightly to make it easier to shape.
- Bake for 1 ½ hours.
- Break the salt crust and place the rack on a carving board to serve.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
