This Iberico pork rack is surprisingly moist even though the loin part was used, and this is testament of Chef Bryce @brycelimg13 culinary skills.
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It is grilled to a nice smoky finish before serving with apple cous cous, natural pork jus, sautéed garlic chives with dried shrimps, and topping off with Asian chimichuri. The pork loin also has strips of fats that's flavourful and melty, though more guilty. I like to cut through and have both the lean and fatty so I get both the fragrant fatty oils to mix through the leaner parts of the pork.
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Thanks Chef Bryce for inviting us to taste your wonderful new menu. I love the new lineup!