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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:

  1. Place pork in a baking dish. Marinate at room temperate for 3 hours, turning occasionally.
  2. Marinade: 1/2 cup vinegar, 2 tablespoons oil, chile. Drizzle over pork.
  3. Preheat oven to 350 degrees.
  4. Transfer pork to a roasting pan and rub with salt. Roast for 30 minutes. Baste with marinade.
  5. Add potatoes in a single layer around the pan.
  6. Baste every 15 minutes. Bake 1 more hour until meat thermometer registers 150 degrees.
  7. Let stand for 15 minutes prior to carving. Serve with roasted potatoes and salad. Enjoy!

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