Serves 8
What you need:
- 1 (8-bone) rack of pork (5.5 to 6.5 pounds)
- 1/2 cup plus 2 tablespoons white wine vinegar
- 4 Tablespoons extra-virgin olive oil
- 4 small fresh arbol chiles (optional – thinly sliced)
- 2 1/4 pounds Yukon gold potatoes (peeled and cut into 1/4 inch wedges)
- 1/2 cup dry white wine
- 1 Teaspoon fine sea salt
What to do:
- Place pork in a baking dish. Marinate at room temperate for 3 hours, turning occasionally.
- Marinade: 1/2 cup vinegar, 2 tablespoons oil, chile. Drizzle over pork.
- Preheat oven to 350 degrees.
- Transfer pork to a roasting pan and rub with salt. Roast for 30 minutes. Baste with marinade.
- Add potatoes in a single layer around the pan.
- Baste every 15 minutes. Bake 1 more hour until meat thermometer registers 150 degrees.
- Let stand for 15 minutes prior to carving. Serve with roasted potatoes and salad. Enjoy!