Pork rib roast
============== 2023-08-06

Comment: Relatively simple recipe, due to the French chef Jean-Pierre Vigato. The trick is to stick to the cooking time and sequence, as detailed below.
The chef's weighed 1.5 to 2 kg, he cooked it in 1h45, mine was 1.3 kg, so I reduced the cooking time a little in proportion to 1h30. The 2 cooking sequences are given below. The most practical is to use a kitchen timer capable of counting up, or a stopwatch.
A little trick, for fresh ginger, I keep a piece in the freezer (in a small plastic bag), and I grate the desired amount using a microplane.
Use the same grater for the garlic clove.

Inspired by: Cuisson au four d'un magnifique carré de porc< /a>


1 rack of pork 1.3 to 2 kg
1 tbsp lemon juice
1 tbsp soy sauce
1 tsp+ honey
fresh ginger
2 to 3 sage leaves
5 to 6 garlic cloves


Preheat the oven to 180C
Place the rack in a not too large oven dish.
Salt and pepper on both sides, insert 4 cloves between the bone and the meat using a sharp knife.
Put in the oven and start the timer.

Prepare the mixture for lacquering the rack.
In a small bowl, combine the lemon juice, soy sauce, honey, chopped sage, a pinch of grated ginger and a grated clove of garlic.

1.3 to 1.5 kg    1.5 to 2 kg

30 mins          30 mins   turn the rack over and brush it
45 mins          50 mins   turn the rack over and brush it
60 mins          70 mins   turn the rack over and brush it
60 mins          75 mins   add 4 cloves of crushed garlic to the dish
75 mins          90 mins   turn the rack over and brush it
90 mins         105 mins   Take the dish out of the oven and leave to rest.
110 mins        125 mins   preheat the oven to 250C CT or 280C
120 mins        135 mins   Remove fat if necessary. Add 1+ dl of water and reserve the resulting juice in a small saucepan.
                          Place the rack in the oven and warm the juice.
130 mins        145 mins   Take out the rack, cut it up and serve the rack with the juice.