46
DECEMBER 2012
•
HEMISPHERESMAGAZINE.COM
WOLFGANG PUCK,
SPAGO
The über-chef, restaurateur and
TV cooking star takes his award-
winning cuisine from restaurant
to home kitchen with this roast
rack of pork sweetened with
maple sugar–caramelized onions.
ROAST RACK OF PORK
WITH CARAMELIZED
MAPLE ONIONS
12-
lb. pork rack with 4 bones
attached
Salt and pepper
4
T. olive oil
3
yellow onions, sliced
1
inch fresh ginger, crushed
½
stick cinnamon
1
star anise pod
3
T. sweet butter
4
T. maple sugar
3
1
/
3
c. apple cider
1.
Season both sides of rack with
salt and pepper. Heat oil in heavy
saucepan over medium high. Sear
rack until caramelized. Set aside.
Preheat oven to 350.
2.
In same pan used for searing
rack, add onions, ginger, cinnamon,
star anise and butter. Cook over
medium low until onions are well
caramelized. Add maple sugar and
cook for 2 minutes.
3.
Deglaze saucepan with cider,
season to taste with salt and pepper
and allow to reduce until jammy
compote forms.
4.
Completely cover rack with half
of onion compote. Transfer rack to
roasting pan and place in oven.
Cook at 20 minutes per pound or
until internal temperature is 150
degrees. Halfway through cooking
time, pour remaining half of onion
compote over rack.
5.
Remove from oven and let rest
for 10 minutes before slicing.
BEVERLY HILLS, CALIF.
