John Myers
Contents
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Ingredients
- 2 kg Porc Duroc "Frenched Racks" with bones
- Olive oil
- Rub (with smoked paprika)
- Smoking chips and smoking box
- 1 kg Potatoes mainly waxy
- 1 Pc. Onion
- Homemade garlic paste (garlic cloves with salt)
- 10 Pc. Carrots with green
- 1 tbsp Honey
- Homemade vegetable stock paste
- 3 Pc. Tomatoes big
- 3 Pc. Red onions
- Balsamic vinegar of Modena
- Port wine
- 2 tbsp Tomato paste
Instructions
Flesh:
- Prime the meat with olive oil and sprinkle generously with the rub. Cover the smoking box with a little water, add smoking chips and place on the burner in the grill. Place the meat in an ovenproof dish on the indirect part of the grill, cook with the grill thermometer to approx. 55 degrees (approx. 150 degrees, approx. 100 - 120 minutes). Then let the meat rest with a little butter in aluminum foil for about 10 minutes. Then cut open and serve.
Mallorcan mashed potatoes:
- Peel the potatoes and cook in the vegetable stock until soft and coarsely mash. Pour off the vegetable stock, leave approx. 200 ml in the saucepan. Sweat the onions in oil and mix with the potatoes and garlic paste. Olive oil n.B. Add.
Sauce:
- Dice red onions and fry in oil. Add tomato paste, dice tomatoes and add. Deglaze with port wine, reduce to about halfway on medium heat. Add the port again. Add balsamic vinegar. To taste.
Honey carrots:
- Peel the carrots, leave some green on them. Sear the fry and the vegetable stock in the pan, let it steep for about 20 minutes. Carrots should still be firm to the bite.
Nutrition
Serving: 100gCalories: 74kcalCarbohydrates: 16gProtein: 1.9g
