Pork and Bread

  • 6 lb. Rack of Pork, not frenched
  • Pork Brine (recipe follows)
  • 2 cups black pepper, cracked
  • 2 cups coriander, cracked
  • 1 Tbsp. chili flakes
  • 36 slices rye bread, toasted

Pork Brine

  • Salt (water weight + pork weight x3%)
  • Brown sugar (water weight + pork weight x3%)
  • Water

Marinated Watermelon Radish

  • 2 cups fine julienned watermelon radish
  • ¼ cup white wine vinegar
  • Salt, as needed
  • Pepper, as needed
  • Sugar, as needed
  • 4 scallions, sliced thinly

Horseradish Mayo

  • 2 cups horseradish
  • 2 cups mayonnaise
  • Salt, to taste
  • Pepper, to taste



Rack of Pork

Meal Course:


Dish Type:

Entrée, Sandwich


Pork and Bread

  1. For the pastrami pork rib rack, brine pork loin based on calculation below, making sure to use enough water to submerge pork.
  2. With syringe, inject Pork Brine into pork; also allow pork rib rack to sit in refrigerated brine over night.
  3. Remove the pork from brine and allow to air dry for 1 day.
  4. Once pork has air dried, combine coriander, cracked black pepper and chili flakes, and roll pork in spice mix until evenly coated.
  5. Smoke at 220°F. to internal temperature of 150° F.

Marinated Watermelon Radish

  1. Combine all ingredients, adjust seasoning to taste.

Horseradish Mayo

  1. Stir to combine ingredients.


  1. To assemble sandwich, spread Horseradish Mayo on toasted rye bread. Add sliced spice-crusted Pork, top with Marinated Watermelon Radish and top with other slice of break. Serve warm.