Grilled Rack of Pork With Cabbage

Name: Grilled Rack of Pork With Cabbage
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 355 milliliters julienned carrots; 355 milliliters julienned peeled celery root; 237 milliliters hard cider; 1 sprig fresh dill; 3 cloves garlic, smashed; 907 grams small head green cabbage (about , shredded; 1 jalapeno pepper, halved lengthwise; 8 servings Kosher salt; 4 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 3 kilograms center-cut rack of pork (not frenched); 1 Tbsp sugar; 177 milliliters white wine vinegar; 1 teaspoon whole-grain mustard

Grilled Rack of Pork With Cabbage is a gluten free and dairy free main course. One portion of this dish contains approximately 60g of protein, 79g of fat, and a total of 1037 calories. This recipe serves 8. The Fourth Of July will be even more special with this recipe. Head to the store and pick up jalapeno pepper, carrots, center-cut pork, and a few other things to make it today. To use up the dry cider you could follow this main course with the Amish Apple Fry Pies as a dessert. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.

Ingredients you will need

Pork

Salt

Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil.

Ingredients you will need

Vegetable

Water

Equipment you will use

Pot

Add the carrots and celery root and cook until just wilted, about 1 minute.

Ingredients you will need

Celeriac

Carrot

Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan.

Ingredients you will need

Bay Leaves

Jalapeno Pepper

Vinegar

Garlic

Sugar

Water

Dill

Salt

Equipment you will use

Sauce Pan

Remove from the heat and add the carrots and celery root.

Ingredients you will need

Celeriac

Carrot

Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.

Ingredients you will need

Vegetable

Heat 2 tablespoons olive oil in a pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes.

Ingredients you will need

Onion

Salt

Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.

Ingredients you will need

Cabbage

Cider

Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill.

Ingredients you will need

Celeriac

Bay Leaves

Jalapeno Pepper

Carrot

Garlic

Dill

Add the pickled vegetables to the cabbage and cook 2 minutes.

Ingredients you will need

Vegetable

Cabbage

Remove from the heat, stir in the mustard and season with salt.

Ingredients you will need

Mustard

Salt

Let cool.

Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side).

Ingredients you will need

Spread

Pork

Equipment you will use

Grill

Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour.

Ingredients you will need

Olive Oil

Cooler

Pork

Equipment you will use

Kitchen Thermometer