Pork rib roast
============== 2023-08-06
Comment: Relatively simple recipe, due to the French chef Jean-Pierre Vigato. The trick is to stick to the cooking time and sequence, as detailed below.
The chef's weighed 1.5 to 2 kg, he cooked it in 1h45, mine was 1.3 kg, so I reduced the cooking time a little in proportion to 1h30. The 2 cooking sequences are given below. The most practical is to use a kitchen timer capable of counting up, or a stopwatch.
A little trick, for fresh ginger, I keep a piece in the freezer (in a small plastic bag), and I grate the desired amount using a microplane.
Use the same grater for the garlic clove.
Inspired by: Cuisson au four d'un magnifique carré de porc< /a>
Ingredients:
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1 rack of pork 1.3 to 2 kg
cloves
1 tbsp lemon juice
1 tbsp soy sauce
1 tsp+ honey
fresh ginger
2 to 3 sage leaves
5 to 6 garlic cloves
S+P
Preparation:
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Preheat the oven to 180C
Place the rack in a not too large oven dish.
Salt and pepper on both sides, insert 4 cloves between the bone and the meat using a sharp knife.
Put in the oven and start the timer.
Prepare the mixture for lacquering the rack.
In a small bowl, combine the lemon juice, soy sauce, honey, chopped sage, a pinch of grated ginger and a grated clove of garlic.
1.3 to 1.5 kg 1.5 to 2 kg
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30 mins 30 mins turn the rack over and brush it
45 mins 50 mins turn the rack over and brush it
60 mins 70 mins turn the rack over and brush it
60 mins 75 mins add 4 cloves of crushed garlic to the dish
75 mins 90 mins turn the rack over and brush it
90 mins 105 mins Take the dish out of the oven and leave to rest.
110 mins 125 mins preheat the oven to 250C CT or 280C
120 mins 135 mins Remove fat if necessary. Add 1+ dl of water and reserve the resulting juice in a small saucepan.
Place the rack in the oven and warm the juice.
130 mins 145 mins Take out the rack, cut it up and serve the rack with the juice.