Porcelet Rib Rack Roast

Today I'm making a rather rare item, porcelet rib rack roast. Porcelet is the younger, milk-fed version of a traditional pork rib rack (consisting of the bone-in pork chops.)

Julian's Porcelet Rib Chop

Julian's Porcelet Rib Rack Roast

Porcelet is milk-fed pork, grown to 10 weeks and weighing up to 70 lbs. While I purchased this exceptional cut from D'Artagnan online, it is actually raised in Quebec, Canada from Yorkshire-breed piglets that grow larger than typical suckling pigs. It comes with both the rind (skin) and creamy white fat cap to protect the tender meat while it's roasting in the oven. I removed the rind, as I wasn't sure my guests would enjoy crispy skin (pork crackling or scratchings) but scored and left most of the fat cap. The fat melted some during roasting and what remained was eaten by all guests. The results are a tender, flavorful and delicious pork chop you won't find from any other cut of pork. 

Today I'm serving this with my not-so-sour sauerkraut recipe. This makes an excellent accompaniment, especially when paired with creamy mashed redskin potatoes. I gave each serving a baked apple ring topping with a small drizzle of hot honey. 

Ingredients

3-4 tablespoons dry brine rub*
1 9-rib porcelet

*Dry brine rub: Today I'm using Meathead's Amazing Smoked Pork Seasoning and Dry Brine. But you can just as easily make your own by combining salt, sugar, brown sugar, dehydrated garlic and onion, mustard seed, and smoked paprika. 

Instructions

Determine if you will leave the skin on or remove it. If you remove it, try to keep as much of the fat layer under the skin intact to help protect and moisturize the meat during roasting. In the photos I have removed the skin and some of the fat. Score the fat by making shallow cuts in a cross-hatch pattern being careful not to cut into the meat itself. 

Rub the entire roast on all sides with the dry brine rub. Season it generously working it into the scored fat so some of it reaches the meat on the fat side. Place it on a rimmed baking sheet or pan and cover with plastic wrap. Refrigerate for 24-36 hours. 

Thirty-minutes before roasting, remove it from the refrigerator and let it warm slightly on the counter. Remove the plastic wrap and using a piece of aluminum foil, wrap the bones to prevent them from burning during roasting. Place the porcelet on a rack fat side up. Add any potatoes, vegetables or sauerkraut to the pan as you prefer. If you are not roasting vegetables below the pork, add a little water to the pan to stop the drippings from burning and smoking. 

Preheat your oven to 275F degrees with the Convection Roast setting if available. If not, simply set the oven to roast or bake mode at 300F degrees, without convection. Insert a meat thermometer or temperature probe through the side of the first chop into the center of the roast but away from the bone. 

When the oven is preheated, add the procelet and roast it until the meat reaches 145F, about 2 hours. It should be well browned. Transfer to the counter and remove the foil from the bones. Tent the roasted porcelet loosely with foil and allow to sit for 30 minutes before carving and serving.