Fry Spanish Duroc Pork Rack with Porcini

Ingredients

Seasonings

Sauce

Methods

1. Wash thoroughly the Spanish Doroc pork rack, wipe dry and loosen the tissue by hitting

  with the back of the knife blade. Add water to soft the rack. Pickle with the marinade and

  leave for over 2 hours.

2. Wash porcini and soak with hot water in 1 hour.

3. Drain the porcini with kitchen paper. Leave the porcini water for later use.

4. Chop the porcini for later use.

5. Duroc pork rack coat with potato flour.

6. Heat 2 tbsp olive oil, use high level heat to fry the pork rack for few minutes till the colour

  of both sides turn into golden yellow. Then, turn medium heat to fry each side for 2 more

  minutes. Take out & drain.

7. Decorate the plate with lettuce, put the fried pork rack on.

8. Re-use the oil to saute the shredded porcini. Sprinkle with wine. Add sauce, mix well and

  cook until thicken. Pour the sauce over the pork rack.

9. Garnish with sliced tomato. Serve.