“I get whole smoked pork racks from the Butcher Shoppe, and it’s to die for. Starting with an already exceptional product is key,” says Anthony Rose of this Big Crow classic.
BRINE
- 1 L water
- 6 tbsp kosher salt
- 6 tbsp brown sugar
- 10 juniper berries
- 10 bay leaves
- 3 L ice water
- 1 Frenched pork rack
- 1 cup pickled chilies
METHOD
- Combine the salt, sugar, juniper berries and bay leaves with 1 L of water in a large pot. Bring it to a boil, then pour it into a large container along with 3 L of ice water to chill it immediately.
- Submerge your pork rack in the brine, and let it sit for 2 to 3 days.
- After a few days, remove your pork from the brine. If you have a smoker, prepare it according to the manufacturer’s instructions and heat it to 225°F. Dry your pork rack well and smoke for 4 to 6 hours, until it has an internal temp of 160°F.
- Let your pork rest for 20 minutes, then cut into chops and cover with pickled chilies.
Note: If you don’t have a smoker, you can buy a pre-smoked pork rack at a butcher shop. Ask your butcher if you can pick it up fresh out of the smoker. If not, wrap it in foil and gently warm it in a 250°F oven for about 1 hour.
COUNTRY GREEK SALAD
- 1 English cucumber
- 1 pint grape tomatoes, halved
- ½ red onion, diced small
- 3 oz kalamata olives, chopped
- 1 cup cooked chickpeas (see note)
- 1 tsp kosher salt
- 1 tsp rubbed Greek oregano
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil
- 4 oz crumbled goat feta
METHOD
- Quarter the cucumbers lengthwise, and then cut into 3/4 inch pieces.
- Mix the cucumbers with the tomatoes, onion, olives and chickpeas in a large bowl. Season with salt, oregano and lemon juice. Let this marinate for about 10 minutes, mixing every couple of minutes.
- Add the olive oil and toss well.
- Serve on a platter and cover with the crumbled feta.
Note: If using canned chickpeas, rinse very well before using.
