Comments on: Easy Roast Rack of Pork a la Marketman

By: Marketman

Marketman — Fri, 21 Jan 2011 10:59:38 +0000

corrine, depends on the meat and size of the cut. For turkeys and large pork roasts, overnight is fine…

By: corrine

corrine — Mon, 06 Dec 2010 11:58:38 +0000

MM, I remember in your previous blog that you brine meats for 1- 2 hours (?) so I suppose when you said you brined the pork overnight that it turned out ok. I would really like to try brining one of these days. :)

By: Rhea

Rhea — Sun, 05 Dec 2010 06:46:48 +0000

Bought the same one from S&R! But went the safe way, pinakuluan, then sliced still pinkish, then grilled w/ bbq sauce in the oven. Will try it ur way next time :))

By: Ging

Ging — Sun, 05 Dec 2010 05:06:45 +0000

Unfortunately no one in my house likes pink meat. every bit of pork or beef, no matter the cut, must be cooked to the dry, grey stage or no one will touch it. similarly, chicken must be cooked into the whitest, stringiest stage with the areas nearest the bone turned black. :-( hahay.

By: Sleepless in Seattle

Sleepless in Seattle — Sun, 05 Dec 2010 04:58:05 +0000

Mm,I am ready to go my butcher in Mckenna,quite a few miles fr.Seattle.to pick some pork roasts,a lot of times pork meat on our foodshops here are so lean ,there are not a lot fat on them,your roast are so heavenly fatted:)Fat is our friend.its were the taste is:) Thankfully this butcher shop have them.I will try one this weekend,my family love pork, it may not be “regal”^–^ but will be tasty!! I know it will be success like your inasal na manok,which is one of my husband and sons fave!! iam fr.pampanga so i dont really know alot of ways of pilipino cooking coz kapampangan are stubborn on our way of cooking.Men i was so wrong . I stumbled on your blog accidentally when over 2 yrs. ago i am looking for a caimito ,i want some ,Hopelessly see, if i can get them here, you site show up. I was hooked .Thanks to you i was able to try a lot of your culinary skills,recipes ,window to the world!! my tastebud was never the same again!! I never blogged before ,Now i am one of your regulars.Wise and learning a lot. Thank you for you unselfishness.PS,I will serve this on New year,thats why i am making a dry run^–^

By: rachel

rachel — Sun, 05 Dec 2010 01:36:55 +0000

MM, this would be great on sous vide. have you experimented with it yet.can’t wait to get mine.hint hint ( in case my hubby reads this).

By: Marketman

Marketman — Sat, 04 Dec 2010 22:53:33 +0000

chefyoji, I know exactly the uneasy feeling... But articles like this one have pushed me into pinker territory, as long as the internal temperatures are hit... And this summary of recommended internal temperatures seems like a credible list to follow...

By: chefyoji

chefyoji — Sat, 04 Dec 2010 20:28:06 +0000

I believe you when you say it’s cooked and delicious, but I’m not sure about the pinkish color.

By: joey

joey — Sat, 04 Dec 2010 17:41:58 +0000

Being a pork lover I love roast pork…I remember reading more than once that it’s ok for pork to be a little bit pink nowadays. And since you’ve cooked it to prescribed temp I’m sure that it is cootie-free :)

By: joyce

joyce — Sat, 04 Dec 2010 15:49:36 +0000

thanks for this! sounds easy to do and still bit special enough for the holidays, been researching on stuff to cook for the holiday season and this one is a keeper