Anthony Puharich's crispy pork rack with cider sprouts

Name: Crispy pork rack with cider sprouts recipe
Yield: 8
Ingredients: 4kg pork rack; 6 eschalots, thinly sliced; 500ml chicken stock; 80ml olive oil; 660ml apple cider; 1kg brussels sprouts; 3 garlic cloves, finely chopped; 30.00 ml finely chopped rosemary leaves; 40.00 ml thyme leaves

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Jul 25, 2018

Rake in the compliments to the chef with this crispy pork rack that'll have everyone talking. Recipe by Anthony Puharich.

10-bone (4kg) unscored pork rack (skin on)
6 eschalots, thinly sliced
2 cups (500ml) Campbell's chicken stock
1/3 cup (80ml) extra virgin olive oil
660ml apple cider
1kg brussels sprouts
3 garlic cloves, finely chopped
1 1/2 tbs finely chopped rosemary leaves
2 tbs thyme leaves

Method

1.

Using the utility knife, score the pork at 5mm intervals. Place pork on a tray, pat dry with paper towel and chill, uncovered, overnight. The next day, preheat the oven to 220°C (fan-forced). Spread eschalot in a large roasting pan and top with chicken stock. Rub pork skin with 1 tbs oil and 2 tsp salt flakes. Transfer pork to roasting pan, without letting the pork skin touch the stock. Roast for 35-40 minutes or until skin starts to crisp.
2.

Meanwhile, place the cider in a saucepan over medium heat. Bring to a simmer and cook for 20 minutes or until reduced to 1/4 cup (60ml). Transfer cider to a heatproof bowl and toss with brussels sprouts, garlic, rosemary, thyme and remaining 1/4 cup (60ml) oil. Scatter brussels sprout mixture around pork, reduce oven to 180°C and roast for 1 hour or until a kitchen thermometer reaches 70°C and brussels sprouts are crisp.
3.

Serve pork thickly sliced with the brussel sprouts and pan juices.