Recipe

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.