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Randy Evans, executive chef Brennan's of Houston From The Kitchen Table by Chef Randy Evans |
Yield: 4 servings.
3 Tbsp. pickling spice
2 Tbsp. salt
1 Tbsp. granulated sugar
3 lb. Berkshire pork rack
as needed, lard for cooking
SWEET POTATO SPAETZLE:
3 eggs
1 Tbsp. heavy cream
5 tsp. melted butter
1 1/3 cup hot sweet potato pulp
1/2 tsp. salt
1 1/2 cup all-purpose flour
2 Tbsp. butter
1/4 cup brunoise sweet potato
to taste, salt and pepper
1 tsp. chopped parsley
STEEN'S SUGAR BARBEQUE DEMI:
1/4 cup cane sugar
1 Tbsp. Worcestershire
1 Tbsp. hot sauce
2 Tbsp. yellow mustard
2 Tbsp. sugar cane vinegar
1 cup demi-glace
to taste, salt
- For the pork rack: Combine spices, salt and sugar in a coffee grinder and process to a fine grind. Rub ground spices into the pork rack, wrap in plastic wrap to marinate overnight. Heat lard in a deep fry or high-sided stockpot to 365°. Slice pork rack into four chops, leaving the fat cap on. Place the pork chops in a fryer basket and carefully lower into the lard. Cook until internal temperature reaches a minimum of 140°. Remove from the lard and allow to drain and rest on a wire rack for 5 minutes before seving.
- For the spaetzle: Mix the eggs, cream, melted butter, salt and hot sweet potato pulp. Mix the flour into the sweet potato mixture to form dough.
- Bring a saucepot of salted water to a boil. Use a colander or a spaetzle maker to push the dough through the colander holes over the pot of simmering water. Cook for 2 minutes. Once the spaetzle begins to float, remove it with a perforated spoon to a bowl of ice water. Once the spaetzle has chilled, strain it through a colander and refrigerate covered for up to 2 days.
- Heat a saute pan over medium heat. Add 2 Tbsp. buter to the pan then the sweet potatoes. Cook for 2-3 minutes until the potatoes begin to soften. Add spaetzle, seasoning and parsley. Heat through and serve.
- For the demi-glace: Heat a saucepan over medium heat and stir in all the ingredients except the demi-glace. Bring to a boil and simmer 5 minutes. Add demi-glace and simmer for 15 minutes. Reserver warm.
- To plate: Place a cup of spaetzle on the plate. Cut 3 horizontal slices from the middle of the chop. Lean the pork against the spaetzle. Pour 3 Tbsp. of sauce over the pork.
