Beer-marinated rack of pork with Jeff’s chard gratin

Name: Beer-marinated rack of pork with Jeff’s chard gratin
Ingredients: 2 tbsp sea sal; 2 tbsp dark brown sugar; 1 tsp black peppercorns; 4 garlic cloves, lightly crushed; 2 bay leaves; 2 tbsp yellow mustard seeds, 1 tbsp soaked in water overnight; 4 sprigs of thyme; 4 sprigs of at-leaf parsley; 500ml beer, preferably a good ale; 1–1.2kg 6-rib pork loin rack, French-trimmed; 50g unsalted butter; 100g brioche, roughly torn; 1 tsp English mustard powder; 1 tbsp brown mustard seeds, soaked in water overnight; sea salt; freshly ground black pepper; 700g chard, chopped into 2cm pieces; 2 large potatoes, peeled and cut into 1–1.5cm chunks; 1 onion, sliced; 50g plain flour; 400ml whole milk; 200ml chicken stock; 100g gruyère cheese, grated

www.jamesmartinchef.co.uk

Ingredients - 2 tbsp sea sal - 2 tbsp dark brown sugar - 1 tsp black peppercorns - 4 garlic cloves, lightly crushed - 2 bay leaves - 2 tbsp yellow mustard

View full recipe on www.jamesmartinchef.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jamesmartinchef.co.uk.

Share this recipe:

Cooking tools: