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Stuffed pork rack with plums and bacon
A pork rack with prunes and bacon, served with braised green cabbage and an apple cider sauce. The approximate cost per person is €5.05.During the holidays, it’s time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it’s possible to serve distinctive dishes and keep control over your purchasing. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautiful in presentation, and delicious in taste!
Ingredients
10gSage
1units.itemsPork rack
50gBacon
100gPitted plums
10gRosemary
1units.itemsSavoy cabbage
50gUnsalted butter
250gRoseval potato
250gYellow onion
5gStar anise
10gCinnamon sticks
1units.itemsBottle of Lauriston cider brut
50gUnsalted butter
100mlMaple syrup
Preparation
- Wrap the plums in half a slice of bacon.
- Finely chop the sage and rosemary.
- Cut the pork rack open along the bone to create a flat piece. Season the meat with pepper and salt and sprinkle the herbs over it.
- Then place the bacon-wrapped plums in a row on the meat and roll it up.
- Tie the pork rack into a roulade.
- Wrap the bones in aluminum foil and vacuum-seal the rack.
- Cook the rack in a sous-vide bath at 60°C for 4 hours.
- Sear the rack all around, occasionally brushing with the cider syrup.
- Cut the savoy cabbage into large pieces.
- Braise the cabbage in butter and season with pepper and salt.
- Slice the potatoes every 2 mm without cutting all the way through.
- Brush the potatoes with a little oil and sprinkle with pepper and salt.
- Put a layer of coarse sea salt in an oven dish and place the potatoes on the salt.
- Bake the potatoes in the oven at 180°C for 45 minutes.
- Sauté the onions in butter until brown and soft.
- Add the star anise and cinnamon stick.
- Deglaze with cider and maple syrup.
- Reduce the mixture by half and strain the sauce.
- Reduce further to the desired thickness and season with salt.
