October 21, 2021

Gochujang-Brined Rack Of Pork With Apple Thyme Chutney

Recipe: Lynn Crawford & Lora Kirk

“This bone-in cut is just as easy to cook as chops but makes for an outstanding presentation. The combination of sweet apple with spicy gochujang paste results in wonderfully concentrated, crowd-pleasing flavors. Adjust the heat level by increasing or reducing the amount of gochujang,” says celebrity chef Lynn Crawford of her rack of pork dish (below). Find more delicious family style recipes in Lynn Crawford and her partner Lora Kirk’s new cookbook Hearth & Home.


Gochujang Glaze

  • 1⁄2 cup gochujang
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp seasoned rice vinegar
  • 2 tsp sesame oil

Apple Thyme Chutney

  • 1 tbsp canola oil
  • 3 shallots, thinly sliced
  • 2 tbsp unsalted butter
  • 2 Gala apples, cored and sliced
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp grainy mustard
  • 1 tsp fresh thyme leaves
  • 3 tbsp reserved Gochujang Glaze (see recipe below)
  • 1⁄4 tsp red chili flakes

Gochujang-brined Rack of Pork

  • 6 cups cold water, divided
  • 1⁄2 cup kosher salt (we use Diamond Crystal)
  • 1⁄2 cup packed brown sugar
  • 3 tbsp gochujang
  • 1 tsp black peppercorns
  • 1 head garlic, cut in half crosswise
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 centre-cut pork rib roast (5–6 Ibs./2.25–2.7 kg), tied
  • 1 small white onion, roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 2 stalks celery, roughly chopped
  • Kosher salt and freshly ground black pepper


Yield: Serves 6

Make Gochujang Glaze

  1. In small saucepan, combine ingredients and bring to simmer, stirring to dissolve sugar. Reserve 3 tbsp for Apple Thyme Chutney. Store in airtight container in refrigerator for up to 1 week.

Make Apple Thyme Chutney

  1. Heat canola oil in large skillet over medium-high heat. Add shallots and cook, stirring occasionally, until caramelized, 2 to 3 minutes. Add butter, apples, brown sugar, apple cider vinegar, mustard and thyme. Cook, stirring occasionally, until apples are softened, 2 to 3 minutes.
  2. Stir in reserved Gochujang Glaze and chili flakes. Store in airtight container in refrigerator for up to 1 week.

Brine Rack Of Pork

  1. In medium saucepan, combine 4 cups of cold water with salt, brown sugar, gochujang, black peppercorns, garlic, thyme and bay leaves. Bring to a boil over high heat, stirring until sugar and salt dissolve.
  2. Pour brine into wide pot or container large enough to hold pork. Add remaining 2 cups of cold water and stir to blend. Let stand until brine is cool to touch, about 1 hour.
  3. When brine is cool, completely submerge pork, using plate or small pot as weight, cover and refrigerate overnight.

Roast Rack Of Pork

  1. Preheat oven to 450°F. Remove pork from brine; discard brine. Pat dry with paper towel. In roasting pan, combine onion, carrot and celery. Season pork well with salt and pepper and place rack, fat-side up, on vegetables.
  2. Brush rack with one-third of Gochujang Glaze. Roast for 15 minutes. Reduce heat to 325°F and continue to roast, periodically basting pork with remaining glaze, for 11⁄2 to 2 hours, until meat thermometer inserted into centre of pork registers 140°F. Remove from oven and let rest for 10 minutes before carving.
  3. Cut rack into chops and arrange on serving platter with roasted vegetables. Serve with Apple Thyme Chutney.
Author: Recipes excerpted from Hearth & Home by Lynn Crawford and Lora Kirk. ©2021 by Lynn Crawford and Lora Kirk. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Maya Visnyei


House & Home October 2021


Sasha Seymour