Rack of Pork with Cranberry Gastrique

BY: Emmanuel Baiden

  • cooking-duration Prep 12 -24 hours, cook 2 hours
  • servings 6 - 10 SERVINGS
  • cooking-style oven
  • cooking-mode moderate

Many people love cranberry sauce at Thanksgiving, but I have always thought It could be refined and even more delicious. My take on cranberry sauce is a gastrique, refined to bring this fine dining approach to the holiday table. Made with red wine vinegar and red wine to bring some acidity to the table which is usually a spread of heavy and fatty foods.

Serve the sauce along with this tender and juicy rack of pork with crispy skin.

Follow Chef Baiden on Instagram - @mannyeats

Ingredients

Apple Cider Brine

  • 4 cups water

  • 1 cup kosher salt (Diamond Crystal preferred)

  • 1 cup light brown sugar

  • 6 sprigs thyme

  • 2 bay leaves

  • 4 garlic cloves

  • 1 teaspoon juniper berries

  • 1 table spoon black peppercorns

  • 6 cloves

  • ½ gallon apple cider

Pork Roast

  • 1 Snake River Farm Kurobuta rack of pork Buy Now

  • 2 tablespoons white vinegar

  • 2 tablespoons sugar

  • 3 cups water

  • 1 tablespoon baking soda

  • 2 tablespoons grapeseed oil

  • Salt and pepper

Cranberry Gastrique

  • 1 cup white sugar

  • 4 tablespoons water

  • 1 cup red wine vinegar

  • 2 tablespoon dry red wine

  • 2 cups fresh cranberries

  • 6 sprigs thyme

  • Salt and pepper

Directions

1
Bring the water, salt, sugar, thyme, peppercorns, juniper, garlic, bay leaves and cloves to a boil in a large pot.
10 minutes
2
Allow to boil until the sugar and salt dissolve. Remove from the heat, add the apple cider and stir well. Allow to chill in the refrigerator for about an hour.
1 hour
3
Submerge the pork into the brine in a non-reactive container and refrigerate for 12-24 hours
up to 24 hours
1
Preheat the oven to 325°F. Remove pork from brine and pat dry. Score the skin of the pork to allow even rendering while cooking.
10 minutes
2
Bring the vinegar, water and sugar to a boil in a pot. Add the baking soda and continue to boil. Pour the liquid over the skin of the pork roast. Pat the skin dry with paper towels and discard the liquid.
2 minutes
3
Rub the roast with grapeseed oil and season with salt and pepper. Remember the brine is already salted, so just an even layer of salt and pepper here will do.
2 minutes
4
Place the pork on a sheet pan lined with a wire rack and transfer to the oven. Cook for 1.5 hours or until internal temperature reads 145°F. Remove from oven and allow to rest for 10-15 minutes before serving.
1 hour 45 minutes
1
Combine sugar, water and cranberries in a saucepan. Bring the mixture to a slow boil over medium-high heat until sugar is dissolved, and cranberries start to soften.
5 minutes
2
Add the red wine vinegar and wine and cook for about 5 minutes while stirring to prevent sticking. Add in thyme and cook until cranberries have broken down completely and mixture is thickened or coats the back of a spoon. Add salt and pepper to taste. Remove from heat and strain, reserve gastrique for plating.
5 minutes