Slow Roasted Rack of Pork | Rouxbe Online Culinary School

Ingredients

• 4 cups cold water
• 120 g salt (approx. 1/2 cup table salt)
• 1/2 cup brown sugar
• 1 small head garlic
• 4 or 5 sprigs fresh thyme
• 2 bay leaves
• 1 tsp whole black peppercorns
• 8 cups VERY cold water
• 4 cups ice
• 4 ribs pork roast, approx. 3 lb (preferably Berkshire pork)*
• 2 tbsp grapeseed or vegetable oil
• sea salt (to taste)
• freshly ground black pepper
• 1 tbsp grapeseed or vegetable oil
• 1 tbsp Calvados, red wine or apple cider vinegar
• 1 cup dark chicken stock (Rouxbe Recipe)**
• freshly ground black pepper (to taste)