Nice rack

Wowie zowie. This was a gorgeous piece of meat. It is not inexpensive but holy mother - it was worth every dollar. Butcher-Rack-of-Pork-01 Butcher-Rack-of-Pork-02 Butcher-Rack-of-Pork-03

Once again we went to our go-to place, Broadway Butcher. We asked for two loins to be cut off of the end so that we could do another version of pork chops (coming to you in a future post).



Pictures like this convince me butchering is a lost art form.


Scoring the skin aka makin' cracklin'.



And the ever so lovely results...


This was so sublime - it actually more resembled a fine steak rather than pork in taste.


Roast Pork Dinner


5lb loin of pork, bottom bone removed, top bone left in ½ large shallot or onion 1 tbsp plain flour 4 chopped garlic cloves 8 sage leaves Handful of chives 10 oz white wine vinegar 10 oz vegetable stock Sea salt Black pepper


Preheat the oven to 475F. Score the skin of the pork multiple times using a very sharp knife or blade (seriously sharp – that skin is tough: my strong-man, Al, had to jump in and get ‘er done). The blade of the knife should cut about halfway through the fat beneath the skin. It’s best if the butcher does it for you since he has the best tools, but we wanted to show off and did it all ourselves here.

Set the pork in a roasting pan, skin-side up, halve the shallot and place both pieces underneath the meat with any remaining chives and sage. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 375F and calculate the total cooking time allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2.5 hours.

Serves: 6 Time: 2.5 hours plus 15 min prep (but keep an eye on it to make sure it doesn't cook too fast)