Ingredients

Pork rack

Other Names: Caña regia (Mexican, Spanish), carré (French), center-cut loin, costolette or spuntature (Italian), crown roast, 11-rib center-cut loin, French(ed) rack, middle loin (British), pork rib roast, rack of pork, rack roast, 7-rib center-cut loin.

General Description: Like rack of lamb, rack of pork (NAMP 412) is one of the fanciest and priciest cuts. The rack has a large light pink center eye covered by the darker rib lifter or cap meat. The meat from the rack will be tender and juicy, as long as it is not overcooked. The rack may include anywhere from 8 ribs (like rack of lamb) to 11 ribs. If the chine (or backbone) is removed and the ribs are Frenched, or trimmed of meat, this cut is called a rack of pork. The roast will be moister if the butcher doesn’t trim the big slab of fat that comes with this cut; instead cut the fat off after the roast is cooked.

Part of Animal: The rack contains 8 to 11 ribs cut from the center of the loin section, which runs along the backbone.

Characteristics: This cut is quite tender and succulent, with moderate grain and a fair amount of fat in the cap muscles.

How to Choose: For the most impressive cut, choose a rack with the chine bone removed. Buy two racks with the chine bone removed to tie into a crown roast of pork.

Amount to Buy: Allow 1 to 2 ribs per person, or about 1 pound of bone-in, 3/4 pound of boneless.

Storage: Refrigerate whole rib up to 3 days, chops up to 2 days.

Preparation:

Rub a seasoning paste over the rack and between each chop. Let the meat season 2 hours at room temperature, or overnight in the refrigerator. (Or, have the butcher make a crown roast by tying two racks into a circle, leaving a hollow in the center.)
Roast rib bone down at 450°F for 20 minutes. Continue roasting at 300°F for 1 1/2 to 2 1/2 hours, or until the meat reaches an internal temperature of 150°F at its thickest point.
Remove from the oven and allow the meat to rest 30 minutes. The temperature will rise about 5°F.
If serving a crown roast, turn the rack rib bones up and fill the crown with a hot precooked mixture if desired. (Filling the crown roast before roasting may result in overcooked meat and undercooked filling.)

Flavor Affinities: Anisette, cranberries, fennel seeds, garlic, leeks, oranges, rosemary, sage, sake, sesame oil, thyme.

from Quirk Books: www.quirkbooks.com