Rack of Pork in Clay Pot
- 1 (4-pound) pork rack, frenched
- 1 1/2 cups kosher salt dissolved in 1 gallon of water
- 3 garlic cloves, plus 1 crushed clove, plus 1 crushed clove
- 3 tablespoons yellow mustard
- Pinch paprika
- 1 tablespoon dried oregano
- 1 teaspoon crushed red peppercorn
- 1 (12-ounce can) beer
- 1 cup white wine
- 1 lemon, juiced
- 1/2 cup water
- 1 tomato, peeled and diced
- 1 onion, finely chopped
- 1 apple, peeled and cut into small cubes
- Parsley, for garnish
Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.
Note: If there is too much liquid remaining in pot, remove the lid and let cook uncovered for the last 10 minutes. Remove pot from the oven and place on stovetop.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Irene Dalichau
Recipe courtesy of Robert Irvine