Ingredients

• Spain Iberico Pork Rack (Thick Cut 220gm - 260gm)

• 1 Small pineapple (Peel removed)

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Seasonings

• To taste pepper

• To taste sea salt

• 80gm butter

• 4pc kaffir leaves

• 4 cloves garlic

• 1 stalks Thyme

• 1 slice pineapple

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• 50gm butter

• 1/2 Lime (Juice)

• To taste sea salt

• To taste sugar

• To taste shallot (Chopped)

• To taste Diced Mint Leaves

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Sauce

• To taste sugar

• To taste pineapple juice

• To taste chicken stock

• 80gm butter

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Preparation

1. Cut small pineapple into 2 x 0.5 cm chunks

2. Juice the lime

3. Heat a water bath to 60'c with the slow cooker

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Steps

1. Mix the seasonings and put into the vacuum bags with the pork racks. Seal the bag with the vacuum sealer.

2. Immerse the bag in the heated water bath and set the cook time to 1 hour and 25minutes.

3. Meanwhile, melt the butter in a pan. Put in the cut pineapple, lime juice, salt and sugar. Cook until slightly browned. Add in shallots and diced mint leaves. 

4. Once the pork rack is cooked, remove them from the bag and pat-dry. 

5. Heat the sauce ingredients in a pan over medium heat. Sear both sides of pork rack with butter. 

6. Arrange pork rack and pineapple salsa on a plate and serve with the sauce. 

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