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1 cup The Perfect Purée Cranberry Puree, thawed |
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1 cup ketchup |
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2 tbsp. Nam Pla (Vietnamese fish sauce) |
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1/2 cup sherry vinegar |
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1 jalapeño chili, thinly sliced |
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3/4 cup whole butter |
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8-bone pork rack |
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2 Spanish onions, wedged into eight |
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4 leeks, sliced into 1/2” thick rings |
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16 shallots, whole, peeled |
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2 oz. olive oil |
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Sea salt & cracked black pepper, to taste |
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Steamed basmati rice |
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| Method: |
| 1. |
In a heavy gauge stainless steel sauce pan, heat ketchup, Nam Pla, sherry vinegar, Cranberry Puree, jalapeño, and whole butter. Simmer for 6 minutes and remove from heat. |
| 2. |
Preheat oven to 400° F. In a roasting pan, place the trio of onions and pork. Coat with the olive oil; season with sea salt and pepper. Use a spoon to lightly coat the pork rack with the Cranberry Ketchup. |
| 3. |
Place in oven for 30 minutes to caramelize; reduce temperature to 250° and baste with the Cranberry Ketchup again. Repeat basting twice more until the rack is at 140° internally. Remove from oven and cover to rest. |
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| Serving Suggestions: |
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On hot service plates, spoon basmati rice, the caramelized trio of onions, and a pork chop from the rack. Serve a small amount of the Cranberry Ketchup. |
