Ingredients
3 12 ounces fresh gingerroot
6 garlic cloves
1 bunch fresh parsley
3 tablespoons olive oil
6 pork chops, 1 rack
13 12 cups coarse salt
Method
Sources
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
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Put the ginger, garlic, parsley, and olive oil in a food processor and process until finely chopped and thoroughly combined. Make small incisions in the rack at the ribs. Spread the ginger paste over the rack, wrap it in plastic wrap, and let marinate in the refrigerator for 24 hours. The next day, preheat the oven to 325F Spread a layer of coarse salt in an ovenproof dish, place the rack on top and cover completely with more coarse salt. You can dampen the salt slightly to make it easier to shape. Bake for 1 1/2 hours. Break the salt crust and place the rack on a carving board to serve.