Grilled Rack of Pork

Grilled Rack of Pork

serves 8–10

This is easier than roasting a turkey, and just as festive. Find thick soy sauce at an international or Asian market.

The Meat
7–8 lb. bone-in pork loin, from farm or butcher (see Note)

1 cup thick (preferable to regular) soy sauce
6 garlic cloves
1 Tbsp. hot paprika
1 Tbsp. whole black peppercorns
1 Tbsp. whole mustard seeds
6 whole allspice berries
4 whole cloves
Sea salt

Let the roast sit at room temperature for 30 minutes before proceeding. Season well with salt. Combine soy sauce, garlic, and spices in a bullet or regular blender and purée. Pour marinade over roast, coating entirely, and let it sit for 45–60 minutes.

For oven roasting:
Preheat oven to 500°. Line a large roasting pan with a rack (alternately, roll lengths of aluminum foil into coils and lay on the bottom of the pan to distribute heat evenly). Place roast on rack or foil. Roast 15–20 minutes, until the outside begins to brown.

Reduce oven temperature to 325° and roast for 15 minutes per pound, basting any juices or remaining marinade over the pork.

Remove from oven and let rest 15 minutes before carving along the bone. Serve warm with pan juices.

For charcoal grilling:
Light charcoal; when it’s ready, gather it closely in a stack, close the lid and begin to heat the grates. Once grates are hot, place roast on grill and sear on all sides, paying close attention so that the meat browns but does not burn. When all sides are seared, push the coals to one side and place the pork on the cooler side (place a disposable aluminum tray underneath to catch drippings). Maintain a closed grill temp of around 325°, basting with any leftover marinade. Cook until an instant-read thermometer reaches 140°. You may need to add more coals occasionally to maintain the temperature.

On a bone-in pork roast, the “cap” is the fat and entwined meat that covers the bones. For a fancier presentation, ask your butcher to “french” the roast, or remove the cap to expose clean bones. Have the roast weighed after the cap is removed to determine cooking time. Ask your butcher to give you the cap; you can use it to make Red Wine Gravy.

Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.