Serves: 4

Preparation time: Brine 24 hours in advance!

Ingredients:

• Young pork rack
• 70 grams curing salt
• 2 liters water
• 3 sprigs rosemary
• 2 cloves garlic
• Butter
• Pepper
• Salt

Method:

Start the day before by brining the meat. Mix the curing salt with the water and submerge the meat. Leave in the fridge for 24 hours.

Remove the meat from the brine and rinse well. Pat dry with paper towels and season with pepper and salt.

Tie the rosemary sprigs around the meat with butcher’s twine. Sear the meat in butter until golden brown and add a clove of garlic at the last moment. Make sure the garlic doesn’t burn and spoon the butter over the meat.

Remove the meat from the pan and finish cooking in the oven at 165°C until the core temperature reaches 61°C. Let it rest for 5 minutes, then slice!

Enjoy your meal!