Spicy Cranberry Ketchup Glazed Pork Rack

8 portions

    • 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
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.