Searching the net for something a little different for this Holiday Season, the perfect solution just happened to arrive in my inbox. This alternative is a break from the traditional Ham or Turkey for the main course and involves the “other white meat”.
Hot & Sour Cherry-Glazed Rack of Pork
- 2 tsps toasted (dark) sesame oil plus 1 tsp, divided
- 2 Ts minced fresh ginger
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 6-lb center-cut rack of pork, chine bone (spine) removed, rib bones frenched (cut away fat and meat from the bone end of the rib)
- 1 C sour cherry preserves
- ¼ C gochujang (Korean chili paste)
- 3-3½ Cs water, divided
- 1 bunch fresh coriander (cilantro), for garnish
Combine 2 tablespoons sesame oil, ginger, salt and pepper in a small bowl. Rub pork all over with the mixture. Refrigerate for at least 8 hours and up to 1 day.
Preheat oven to 375°F.
Place a wire rack on a large rimmed baking sheet. Place the pork on the rack. Let stand at room temperature for 30 minutes.
Combine preserves and gochujang in a small bowl. Brush ½ cup of the mixture evenly over the pork. Wrap the top exposed rib bones with foil. Place the pork in the oven and pour 1 cup water into the pan.
Roast the pork, brushing with the glaze and adding an additional ½ cup water to the pan every 30 minutes, until an instant-read thermometer inserted in the thickest part registers 125°F, 1¼ to 1½ hours.
Remove the pork from the oven. Increase the temperature to 450°F.
Meanwhile, add the remaining glaze, 1 teaspoon sesame oil and ½ cup water to the drippings in the saucepan. Bring to a boil and cook until the sauce is thickened slightly, 2 to 4 minutes. Serve the pork with the sauce.
Carefully move the rack with the pork to a cutting board. Pour the pan drippings into a small saucepan. Place the pork and rack back on the baking sheet and remove the foil from the bones. Return the pork to the oven; roast until deeply caramelized and the thermometer registers 135°F, 8 to 10 minutes. Let the pork rest 15 minutes.
Tear off coriander leaves as desired and sprinkle over the top of the meat, for presentation.
From: EatingWell Magazine, November/December 2017
For this standing rib roast of pork recipe, get the roast with the bone tips frenched (stripped of meat) and the chine bone removed for easy slicing. You can often find them ready to go during the holiday season, but you may want to call your butcher in advance to make sure one is available.
By: David Bonom
EatingWell Recipe Contributor