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Home | Ultimate Planning Guide | Confit of White Marble Farms Pork Rack
Main Dish

Confit of White Marble Farms Pork Rack

Serve this rack of pork ribs family-style and carve at the table to make the greatest impression.

  • Chef Neil Doherty
  • Houston, TX
Email article

To make this eye-catching holiday main dish, we’ve taken a whole rack of White Marble Farms pork ribs and, instead of roasting it, deep-fried it in lard to achieve a deep brown color and rich flavor. Garnish with grilled sliced apples and pomegranate.

Ingredients

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Directions

  1. In a coffee grinder, process the pickling spices or crab boil mix, salt, and sugar to a fine grind.
  2. Rub the spices into the pork rack; wrap in plastic wrap and refrigerate overnight.
  3. In a deep fryer or high-sided stockpot, heat the lard to 335 degrees.
  4. Leaving the fat on the meat, place the pork rack in a fryer basket and carefully lower it into the lard.
  5. Cook the pork rack for 40 to 45 minutes or until internal temperature reaches a minimum of 140 degrees. Drain on a wire rack for 5 minutes.
  6. Serve family-style, garnished with pomegranate, grilled apples and fresh bay leaves.

Ingredient availability varies by location*

Email article

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