Crispy Rack of Pork with Herbed Spaetzle
BY: Snake River Farms
Rack of Pork
- 1 Snake River Farms Kurobuta Rack of Pork Buy Now
- 2 teaspoons pepper
- 1 teaspoon salt
- 1/2 cup grainy mustard
- 2 tablespoons each, finely chopped fresh rosemary and thyme
- 4 cloves garlic, minced
- 1 1/2 cups crushed pork cracklings
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 4 eggs, beaten
- 1/4 cup butter
- 2 tablespoons finely chopped fresh sage
- 1/4 cup chopped fresh parsley
Preheat oven to 425°F. Pat pork roast dry with paper towel; season all over with pepper and salt. Position on rack in roasting pan.
Stir together mustard, rosemary, thyme and garlic; rub all over roast. Sprinkle pork cracklings crumbs over top and press lightly to adhere. Tip: Pork crackling strips and straws can be found in the snack aisle of grocery stores and online retailers.
Roast for 1 1/2 hours or until internal temperature registers 145°F when inserted into center of roast. Tent with foil; let stand for 15 minutes. Carve between bones into individual chops. Nutrition Facts Per 1/6 of recipe Calories 910 Fat 37g Saturated Fat 13g Cholesterol 390mg Sodium 1650mg Carbohydrate 52g Fibre 4g Sugars 1g Protein 92g
1 hour 30 minutes
In bowl, stir together flour, salt and nutmeg. Pour in eggs; stir until ragged dough forms. Stir in 1 cup water until sticky dough is achieved, stirring in up to 1/4 cup additional water if necessary.
Place dough in colander with medium-size holes; set over large pot of boiling salted water. Press dough through holes into water; cook for about 5 minutes or until spaetzle float to the top. Using slotted spoon, remove spaetzle from water and drain on paper towel–lined plate.
Heat butter and sage in large skillet set over medium-high heat; add spaetzle, tossing until lightly browned and warmed through. Sprinkle with parsley. Serve with pork.