Rack of pork and pork butt

RACK OF PORK AND PORK BUTT

Portions : 2 x 4 - Preparation : 15 minutes - Cooking time : 3 hours or minutes

Common ingredients

• 1 rack of 4 Québec pork ribs
• 2 kg (4.5 lb) Québec pork butt, boneless
• 125 ml (½ cup) salt
• 250 ml (1 cup) white vinegar
• 250 ml (1 cup) brown sugar
• 15 ml (1 tablespoon) liquid smoke
• 2 onions, chopped
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 4 garlic cloves, chopped
• 250 ml (1 cup) white wine
• 2 bay leaves
• 15 ml (1 tbsp.) herbes de Provence blend
• Salt and pepper to taste

Pork butt ingredients

• 2 l (6 cups) vegetable stock
• 4 portions macaroni, cooked
• 250 ml (1 cup) béchamel sauce
• 250 ml (1 cup) mozzarella, grated
• 500 ml (2 cups) cheddar cheese, grated
• 250 ml (1 cup) peas, blanched

Ingredients for rack of pork

• 1.5 l (6 cups) butternut squash, cubed
• 15 ml (1 tablespoon) honey
• 500 ml (2 cups) vegetable broth
• 125 ml (½ cup) 35% cream
• 4 portions homemade mashed potatoes
• Salt and pepper to taste

Preparation

1. In a bowl, add pork loin and butt, salt, vinegar, brown sugar, liquid smoke, cover with water and brine for 12 hours.
2. Discard brine and pat meats dry with paper towels.
3. In a hot pan, sauté the onions in the fat of your choice for 2 minutes.
4. Add garlic, white wine, bay leaves, herbes de Provence, salt and pepper. Check seasoning. Remove bay leaves.
5. Divide preparation into 2 equal portions, each in a bowl.

Preparing the pork butt

1. Place the pork butt in a casserole dish, add the broth, one of the two prepared portions and simmer for 3 hours.
2. Preheat the oven, with the rack in the middle on broil.
3. Remove the meat from the cooking juices (the juices can be defatted and stored to make a tasty soup base). Fluff meat.
4. In a bowl, combine cooked macaroni, béchamel sauce, shredded meat, mozzarella, half (1 cup) of the cheddar cheese and peas. Check seasoning.
5. Place prepared mixture in a gratin dish, cover with remaining cheddar cheese and broil for 5 minutes.

Preparing the rack of pork

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a roasting pan, add the squash cubes, the second portion of the prepared mixture, the broth, place the rack of pork on top, add salt and pepper, cover with aluminum foil and bake for 45 minutes.
3. Remove foil and continue baking for a further 15 minutes at 230°C (450°F).
4. Remove meat.
5. Add the cream to the bottom of the roasting pan and mix well. Check seasoning.
6. Serve rack of pork with mashed potatoes and creamy potatoes.