Rack of Pork with Ginger in a Salt Crust

Preparation time: 30 minutes

Marinating time: 24 hours

Cooking time: 1 ½ hours

Serves 6

3-½ oz fresh ginger root 
6 garlic cloves 
1 bunch of fresh parsley
3 tbsp olive oil
1 rack of 6 pork chops
13 ½ cups coarse sea salt

Put the ginger, garlic, parsley, and olive oil in a food processor and process until finely chopped and thoroughly combined.

Make small incisions in the rack at the ribs.  Spread the ginger paste over the rack, wrap it in plastic wrap, and let marinate in the refrigerator for 24 hours.

The next day, preheat the oven to 325° F. Spread a layer of coarse salt in an ovenproof dish, place the rack on top and cover completely with more coarse salt. You can dampen the salt slightly to make it easier to shape.  Bake for 1 ½ hours.

Break the salt crust and place the rack on a carving board to serve.

Wine recommendation: Serve with Cairanne red wine from Côtes du Rhône (Richaud)

This recipe was published in Pork & Sons by Stéphane Reynaud (Phaidon)