Coriander And Cumin Roasted Rack Of Pork With Five Spice Pumpkin Puree And A Chile, Pumpkin Seed And Cilantro Salad

• 1 pork rib rack center cut chine bone removed and Frenched
• 1 tablespoon coriander seeds whole
• 1 tablespoon cumin seed
• 2 teaspoons kosher salt
• 1 teaspoon sugar
• 1 teaspoon chipotle chile powder
• 30 ounces pumpkin
• 3 tablespoons unsalted butter cut up
• 1 tablespoon brown sugar packed
• 1 teaspoon chinese five-spice powder
• 1/8 teaspoon kosher salt
• 3 tablespoons chicken broth
• 4 ounces cilantro bunch
• 2 tablespoons extra-virgin olive oil
• 1 lime juice each
• 1 jalapeno chilies each, seeded and minced
• 1/3 cup pepitas raw pumpkin seeds toasted

1. 1. If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish; set aside
2. 2. Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece
3. 3. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack
4. 4. Wrap tightly in the plastic wrap
5. 5. Place on a tray or shallow pan and refrigerate for 8 to 12 hours
6. 6. Pre-heat oven to 350u0b0 F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145u0b0 F
7. 7. Remove roast from oven. Loosely cover with foil and let rest about 3 minutes
8. 8. Carve between rib bones to serve
9. 1. Combine pumpkin, butter, brown sugar, five-spice powder and salt in medium saucepan
10. 2. Cook over medium heat until heated
11. 3. Stir in enough broth to make of desired consistency
12. 1. Rinse and cut stems from cilantro bunch. You should have about 4 cups lightly packed cilantro leaves
13. 2. Dry cilantro leaves using a salad spinner or pat with paper towels; place in medium bowl
14. 3. For dressing, combine oil, lime juice and jalapeno
15. 4. Drizzle over cilantro in bowl; gently toss until combined
16. 5. Serves 8 (about 1/4 cup per serving).
17. * To toast pepitas, place pepitas in a dry skillet. Heat and stir over medium heat for 1 to 2 minutes or until seeds begin to pop and turn light brown. Immediately remove pepitas from skillet.

pork, coriander seeds, cumin, kosher salt, sugar, chile powder, pumpkin, unsalted butter, brown sugar, chinese five, kosher salt, chicken broth, cilantro, extravirgin olive oil, lime juice each, chilies, pepitas raw

Taken from www.yummly.com/recipe/Coriander-and-Cumin-Roasted-Rack-of-Pork-with-Five-Spice-Pumpkin-Puree-and-a-Chile_-Pumpkin-Seed-and-Cilantro-Salad-2254986 (may not work)