Spicy Cranberry Ketchup Glazed Pork Rack - The Perfect Puree of Napa Valley
• 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
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Stainless steel saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Plate
- Steamer basket
Ingredients
- 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
- Steamed basmati rice
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