Roast Rack of Quebec Porcelet
Ingredients
The meat
-
1.5
kg
skin-on rack of St-Canut pork
The mushrooms
-
450
g
matsutake mushrooms
The oils
-
50
ml
vegetable oil
-
3
tbsp
olive oil
The plums
-
200
g
preserved umeboshi plums
The aromatics
-
1
unit
shallot, brunoise cut
Instructions
- Prepare the pork rack by removing the chine bone.
- Rinse, drain, and pit the umeboshi plums.
- Heat the vegetable oil in a pan and sauté the brunoise-cut shallot until translucent.
- Add the matsutake mushrooms to the pan and cook until tender.
- In a roasting pan, place the pork rack and rub it with olive oil.
- Roast the pork in the oven until it reaches the desired doneness.
- Serve the pork with the sautéed mushrooms and umeboshi plums.
Nutrition Facts (estimated)
Servings
4 servings
Calories
600
Total fat
30g
Total carbohydrates
20g
Total protein
50g
Sodium
600mg
Cholesterol
120mg
You might also like