Hay-smoked rack of pork
While waiting for summer and the sweet and pungent scent of barbecue smoke, we suggest you cook Xavier Ménigoz's rack of free-range pork prepared by the Daval butcher shop with an original recipe that will amaze your friends with its pasture flavors: a sublime rack of hay-smoked farm pork , with a little touch of dark beer. Don't we need to get some fresh air? Head to the freshly mown meadows!
Cooking with hay, a magical ingredient
Hay flavors many products such as cheese, certain infusions and even wine. Hay is magical because it transports you through smell and flavors in the middle of summer. Cooking with hay is an experience for all the senses.
Fat, a flavor sensor
The pork fat will absorb the herbaceous aromas of the hay. The following recipe will ensure you have a more than perfect dinner.
Recipe for rack of farm pork ribs from Haute-Saône with hay and dark beer
- Preparation 10 minutes
- Cooking 55 minutes
- 4 people
- 1 rack of free-range pork chops 1000g
- 40g churned butter
- 10g of salt for 500g of meat
- 1 bottle of dark beer
- hay
- Season the rack of pork with salt and pepper. Brown the pork rack in the pan in the butter on all sides.
- Preheat your oven to 180°C. Fill a cast iron casserole dish with hay and pour in a good splash of dark beer to prevent the meat from drying out. Once the meat is well seared in the pan on all sides, place it in your cast iron casserole dish, laid on the hay, cover and finish cooking for 50 minutes.
Some questions you may be asking yourself:
Where to find good hay?
The most famous is Crau hay, which even has an AOC. You will find edible hay in delicatessens and in certain supermarkets. If you didn't mow last summer, think about it during your walks this summer. Any hay will do, but be sure to harvest this meadow grass from untreated plots. When you return, clean the hay with water then let it dry on a clean, dry, non-odorous sheet in the sun. Then keep this hay in a dry place.
What other products can I smoke?
Everything is smoked, or almost! Let's be clear: we mainly recommend red and white meats. But you can smoke many products such as milk, butter to make an aromatic hay butter, cream to make an original salty panna cotta, subtly flavored with hay. This also works with soft-boiled eggs! Test, try!
What accompaniment for this dish?
Delicious little roasted potatoes or green vegetables like beans, drizzled with the cooking juices from the hay-smoked rack of pork. As for drinks, we recommend the dark Val'heureuse beer from Val-d'Ajol opened for cooking or a light red wine like a Menetou-salon from Loire or a Pinot noir from Alsace. Simple !
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