{"id":913,"date":"2016-11-11T21:31:34","date_gmt":"2016-11-11T21:31:34","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=913"},"modified":"2016-11-11T21:36:10","modified_gmt":"2016-11-11T21:36:10","slug":"rack-of-pork-from-lia","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=913","title":{"rendered":"RACK OF PORK FROM LIA"},"content":{"rendered":"<p><strong><span style=\"color: #000000; font-family: Times New Roman;\"><strong><span style=\"color: #000000;\">Marinade:<\/span><\/strong><\/span><\/strong><\/p>\n<ul>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1\/3 Cup of Extra virgin olive oil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">3 Tablespoons of peeled chopped fresh ginger;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">2 Large cloves of garlic, chopped;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">3 Tablespoons of chopped fresh basil;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Tablespoon of Kosher salt;<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd Teaspoon of black pepper; and<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 pork loin (Rack of) 5 pounds total w\/ 1 chop per person.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Spread marinade all over pork &amp; let it sit overnight or at least several hours.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Place fat side up in oven at 425 degrees for about an hour, roast to 138 degrees. Remove from oven, cover with foil and let sit for 20 minutes.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Caramelize sugar<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Sauce:<\/span><\/strong><\/p>\n<ul>\n<li>\u00a0<strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00bd Cup of sugar \u2013 Heat in a saucepan until just light brown (about 5 minutes) &amp; add:<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">6 Star anise pods, roughly crushed &amp; a pinch of red pepper flakes &amp; stir for 30 seconds. Remove from heat and cool for 2 minutes &amp; add:<\/span><\/strong><\/li>\n<li><strong><span style=\"color: #000000; font-family: Times New Roman;\">1 Cup of chicken stock and \u00bd cup of sherry vinegar. Return to heat and cook until sugar is dissolved.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Set a roasting pan on stovetop over medium heat &amp; add caramelized sugar and deglaze pan. Keep sauce on simmer.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">Add: 2 tablespoons of candied ginger, finely chopped &amp; 2 teaspoons of sesame oil ; salt &amp; paper to taste.<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000; font-family: Times New Roman;\">\u00a0<\/span><\/strong><strong><span style=\"color: #000000; font-family: Times New Roman;\">Pass Sauce<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marinade: 1\/3 Cup of Extra virgin olive oil; 3 Tablespoons of peeled chopped fresh ginger; 2 Large cloves of garlic, chopped; 3 Tablespoons of chopped fresh basil; 1 Tablespoon of Kosher salt; \u00bd Teaspoon of black pepper; and 1 pork &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=913\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[217,134,271],"class_list":["post-913","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-lia","tag-pork","tag-rack"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=913"}],"version-history":[{"count":4,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/913\/revisions"}],"predecessor-version":[{"id":922,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/913\/revisions\/922"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}