Spicy Cranberry Ketchup Glazed Pork Rack Spicy Cranberry Ketchup Glazed Pork Rack 8 portions • 1 cup ketchup • 2 tbsp. Nam pla, (Vietnamese fish sauce) • 1/2 cup sherry vinegar • 1 cup The Perfect Purée Cranberry Puree, thawed • 1 jalapeño chili, thinly sliced • 3/4 cup whole butter • 8-bone pork rack • 2 Spanish onions, wedged into eight • 4 leeks, sliced into ½” thick rings • 16 shallots, whole, peeled • 2 oz. olive oil • sea salt & cracked black pepper, to taste • steamed basmati rice Method: 1. In a heavy gauge stainless steel sauce pan, heat ketchup, nam pla, sherry vinegar, Cranberry, 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. Serving Suggestions: 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.