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Ingredients

• 1 x eight-rib pork rack frenched
•     Pomegranate Marinade (see below)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 ounce extra virgin olive oil
• 12 ounce unsalted butter
• 2 ounce thick-sliced smoked bacon cut into big cubes
• 2 whl garlic heads unpeeled, and
•     split in half horizontally
• 2 lb mustard greens washed, trimmed,
•     and cut into 3" squares
• 12 ounce Chicken Stock (see recipe)
• 1 lb baby turnips trimmed, peeled,
•     and cut into quarters
• 1 Tbsp. sugar
• 2 ounce peanut oil
• 4 x dry red chilies
• 4 ounce garlic minced
• 4 ounce ginger sliced
• 1 bn green onions minced
• 2 c. pomegranate juice
• 1/2 c. rice wine vinegar
• 1 Tbsp. freshly-grnd black pepper
• 6 ounce tamarind paste
• 4 ounce brown sugar
• 2 Tbsp. coriander toasted, crushed
• 2 ounce soy sauce

Description

Prepare The Pomegranate Marinade: In A Saute/fry Pan, Heat The Oil. Add In The Chilies And Cook For 15 Seconds. Transfer To A Deep Casserole, And Add In The Rest Of The…

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