| • | 1 cup The Perfect Purée Cranberry Puree, thawed |
| • | 1 cup ketchup |
| • | 2 tbsp. Nam Pla (Vietnamese fish sauce) |
| • | 1/2 cup sherry vinegar |
| • | 1 jalapeño chili, thinly sliced |
| • | 3/4 cup whole butter |
| • | 8-bone pork rack |
| • | 2 Spanish onions, wedged into eight |
| • | 4 leeks, sliced into 1/2” thick rings |
| • | 16 shallots, whole, peeled |
| • | 2 oz. olive oil |
| • | Sea salt & cracked black pepper, to taste |
| • | Steamed basmati rice |
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| Method: |
| 1. | In a heavy gauge stainless steel sauce pan, heat ketchup, Nam Pla, sherry vinegar, Cranberry Puree, jalapeño, and whole butter. Simmer for 6 minutes and remove from heat. |
| 2. | Preheat oven to 400° F. In a roasting pan, place the trio of onions and pork. Coat with the olive oil; season with sea salt and pepper. Use a spoon to lightly coat the pork rack with the Cranberry Ketchup. |
| 3. | Place in oven for 30 minutes to caramelize; reduce temperature to 250° and baste with the Cranberry Ketchup again. Repeat basting twice more until the rack is at 140° internally. Remove from oven and cover to rest. |
| |
| Serving Suggestions: |
| On hot service plates, spoon basmati rice, the caramelized trio of onions, and a pork chop from the rack. Serve a small amount of the Cranberry Ketchup. |
