RACK OF PORK WITH CRANBERRIES AND OCEAN
PREPARATION: 45 min
COOKING: 45 min
SERVINGS: 4 to 6
CUTTINGS : Squares
INGREDIENTS
- 1 Québec Pork rack (6 ribs for 6)
- 1 Bottle OCN seawater: 1.89 L
- 6 MacIntosh apples
- 1/4 cup Ice cider : 65 ml
- 1/4 cup Dried cranberries: 65 ml
- 3 tbsp Sugar: 45 ml
- 1 cup Venison demi-glace sauce: 250 ml
- 1 tbsp Butter: 250 ml
- Flower of salt and freshly ground pepper: to taste
PREPARATION
- Place the rack of pork in a deep dish and cover with sea water. Place in the refrigerator for 30 min.
- Remove pork and pat dry with paper towels.
- In a large frying pan, sear the rack for about 2 min on each side until lightly browned. Transfer to a baking dish. Season with salt and pepper. Bake at 150°C (300°F) for approximately 50 min.
- Remove from oven when thermometer reads 65°C (150°F). Keep thermometer in meat. Cover with aluminum foil and let stand until thermometer reads 68°C (155°F), about 15 min.
APPLES IN ROBES
Wash apples in plenty of water; do not peel. Place apples in a saucepan of boiling water for 2 min, remove and place on a baking sheet. Sprinkle with sugar. Bake at 180°C (350°F) for 20 min.
MEAT JUS AND CRANBERRIES IN ICE CIDER
Place cranberries in a small saucepan and cook with ice cider over low heat; stop cooking when ice cider has evaporated by half. In a second saucepan, heat the meat juices with a knob of butter and season with salt and pepper.
DRESSING
- Slice pork chops, top with cranberries, drizzle with jus and serve with apples in robes.
- Created by Jérôme Ferrer, Chef of the Year 2007 and owner of Europea restaurant.
