• Course

    Main course

  • Category

    Meat

  • Cooking technique

    Indirect cooking,
    Slow-cooking

  • Level

    Average


  • Advance preparation

    75 minutes

  • Preparation

    75 minutes

  • Total

    150 minutes

  • Amount

    4 persons

Slow-cooked Ibérico rack

Pork is one of the most popular and versatile types of meat, and it is often the foundation of many delicious dishes, such as Iberico Rack, for example, which is ribs from the Ibérico pig. This pork, which originates from Spain, owes its quality to the climate in which the pig lives, its food and its freedom to roam about. You can taste it all in this delicious slow cooking recipe!

INGREDIENTS

For the Ibérico racks

  • 1 Ibérico rack with 8 ribs
  • 75 ml ouzo or Pernod
  • the zest and juice of ½ a lemon
  • freshly ground black pepper
  • coarse sea salt
  • 2 cloves of garlic, minced
  • 1 tbsp. finely chopped fresh oregano
  • 1 tbsp. finely chopped fresh mint​

For the marinade

  • 2 cloves of garlic, minced
  • 1 tbsp. finely chopped fresh oregano
  • 1 tbsp. finely chopped fresh mint

For the vinaigrette

  • 1 clove garlic, minced
  • 30 ml sherry vinegar
  • 75 ml olive oil
  • 1 tsp. fleur de sel
  • ½ tsp. freshly ground black pepper
  • ½ tbsp. finely chopped fresh mint
  • ½ tbsp. finely chopped fresh oregano

PREPARATION IN ADVANCE

  1. Use a sharp knife to cross-hatch the fatty layer of the pork rack. Mix the ingredients for the marinade and thoroughly rub these into the meat and the fat. Season with black pepper and coarse sea salt then allow the meat to marinate in the fridge for an hour. In the meantime mix all the ingredients for the vinaigrette together.

PREPARATION

  1. Light the Big Green Egg, place the convEGGtor with the legs facing up and heat the EGG to 100°C.
  2. Place the Stainless Steel Grid in the EGG, place the rack on this and close the lid. Sprinkle a tablespoon of vinaigrette onto the meat every 1½ hours. The rack will be cooked after approximately 5-6 hours. For Ibérico meat you should maintain a core temperature of 57°C for beautifully rosé cooked meat. Maintain a higher core temperature, 68°C, when using meat from a different species of organic, free-range pig.
  3. Remove the rack from the Big Green Egg, put it on a dish under aluminium foil. In the meantime, heat the ouzo or Pernod in a small saucepan. Remove from the heat and light using a long match. Carefully pour the burning liquid onto the rack and wait until it has evaporated.
  4. Cut the meat into nice slices then sprinkle on the vinaigrette and the lemon juice. Sprinkle with lemon zest, then season with pepper and salt. Enjoy!

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