- 1 L water
- 6 tbsp kosher salt
- 6 tbsp brown sugar
- 10 juniper berries
- 10 bay leaves
- 3 L ice water
- 1 Frenched pork rack
- 1 cup pickled chilies
- Combine the salt, sugar, juniper berries and bay leaves with 1 L of water in a large pot. Bring it to a boil, then pour it into a large container along with 3 L of ice water to chill it immediately.
- Submerge your pork rack in the brine, and let it sit for 2 to 3 days.
- After a few days, remove your pork from the brine. If you have a smoker, prepare it according to the manufacturer’s instructions and heat it to 225°F. Dry your pork rack well and smoke for 4 to 6 hours, until it has an internal temp of 160°F.
- Let your pork rest for 20 minutes, then cut into chops and cover with pickled chilies.
Note: If you don’t have a smoker, you can buy a pre-smoked pork rack at a butcher shop. Ask your butcher if you can pick it up fresh out of the smoker. If not, wrap it in foil and gently warm it in a 250°F oven for about 1 hour.
COUNTRY GREEK SALAD
- 1 English cucumber
- 1 pint grape tomatoes, halved
- ½ red onion, diced small
- 3 oz kalamata olives, chopped
- 1 cup cooked chickpeas (see note)
- 1 tsp kosher salt
- 1 tsp rubbed Greek oregano
- 2 tbsp fresh lemon juice
- 1/4 cup olive oil
- 4 oz crumbled goat feta
- Quarter the cucumbers lengthwise, and then cut into 3/4 inch pieces.
- Mix the cucumbers with the tomatoes, onion, olives and chickpeas in a large bowl. Season with salt, oregano and lemon juice. Let this marinate for about 10 minutes, mixing every couple of minutes.
- Add the olive oil and toss well.
- Serve on a platter and cover with the crumbled feta.
Note: If using canned chickpeas, rinse very well before using.