Cured pork rack

Name: Cured pork rack
Ingredients: 2 l Water; 80 g Salt; 20 g Brown soft sugar; Thyme; Rosemary; 4 units.items Bay leaf; 1.5 kg pork rack 1.5 kilo

A pork rack is a festive cut of meat. Great to serve, for example, during the holidays.

Ingredients

2lWater

80gSalt

20gBrown soft sugar

Thyme

Rosemary

4units.itemsBay leaf

1.5kgpork rack 1.5 kilo

Preparation

Heat 200 ml of the 2 liters of water and dissolve the salt and sugar in it.
Add the rest of the water along with the thyme, rosemary, and bay leaf.
Place the meat in this brine, cover, and refrigerate for 12 hours.

Remove the pork rack from the brine and pat dry.
Score the fat crosswise.
Season with freshly ground pepper and salt, and sear on all sides. Start on the fat side so the meat sears in its own fat. Add some oil during searing if needed.
Place the meat on aluminum foil or butcher paper.
Place a few slices of butter on top and wrap the meat well.
Set the oven to 180°C and place a tray of water at the bottom of the oven (two advantages: this adds moisture to the oven and any drippings won't fall on the oven floor).
Insert a core temperature probe and set it to 65°C.
Cook the meat until the core temperature is reached.
Let the meat rest, wrapped, before slicing and serving.