How to French and Truss a Pork Roast

Описание: A rack of pork, the “prime rib” of the pig, is an often-overlooked celebratory roast beast cut that’s every bit as delicious as the one that comes from a steer—that is, if it’s prepared correctly.

Getting the right cut and getting it trimmed, frenched, and trussed correctly is super important. In this video, our very own Nicholas Gavin demonstrates how to take a hefty 10-bone bone-in rack of pork and butcher it beautifully, and the technique is applicable to any sized rack of pork you can get your hands on.

Our method is a little more meticulous than some of the other ones out there, with the goal of producing the prettiest pork rack you’ve ever seen—pristine china-white rib bones poking out of a hunk of meat with clean lines that could’ve been etched by a laser.

Once you’ve got your pork roast trussed, it’s ready to be cooked using our recipe for Glazed Pork Roast. And even if you’re going to get a butcher to do the trimming, frenching, and trussing for you, you’re going to want to watch Nick do his thing, because our method yields a single intact hunk of the intercostal muscles (the rib meat), which is often called “the chain,” a gloriously rich slab of meat that we cook up alongside the roast for an incredible, unique piggy treat.

See the guide and recipes:
How to French and Truss a Pork Roast: https://www.chefsteps.com/activities/...
Glazed Pork Roast: https://www.chefsteps.com/activities/...
Sweet and Sticky Root Beer Glaze: https://www.chefsteps.com/activities/...

Equipment:
Buy a boning knife: https://www.epicedge.com/shopexd.asp?...
Buy a utility knife: https://www.epicedge.com/shopexd.asp?...

[Time Codes]
0:00 - How to french and truss a pork roast
0:39 - How to score the sides of the membrane
4:13 - How to french the pork roast bones
11:27 - How to remove the chine bones
13:42 - How to trim the fat cap
16:56 - How to truss a rack of pork

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