Chipotle-Brown Sugar Brined Rack of Pork with Grilled Summer Succotash | CUESA

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Chipotle-Brown Sugar Brined Rack of Pork with Grilled Summer Succotash


Amanda B.L. Saffir.

This recipe was demonstrated at CUESA’s Market to Table program on July 5, 2008.

Serves 4-6


Grilled Succotash
2 ears corn, shucked
2 medium summer squash of your choice, sliced into 1½-inch rounds
1 tablespoon olive oil
½ yellow onion, diced
1 large sweet pepper, diced
1 small hot pepper, minced
2 cups cooked Rancho Gordo cannellini runner beans (simmer beans in vegetable stock until tender, allow to cool in stock and reserve the “bean liquor”)
1 large tomato, diced
2 tablespoons Genovese basil pesto (recipe follows)
Kosher salt and fresh ground black pepper, to taste

Genovese Basil Pesto
1 bunch Genovese basil, leaves picked from stems
1 clove garlic
¼ cup toasted pine nuts (or walnuts)
1 tablespoon grated parmesan reggiano cheese
½ cup olive oil
Kosher salt and fresh ground black pepper, to taste

Brined and Grilled Pork
4 chipotle pods, broken
2 bay leaves
2 teaspoons each dried thyme, oregano, juniper berries and black peppercorns
⅓ cup brown sugar
⅔ cup kosher salt
1 gallon water, divided
1 3-4 pound rack of pork, frenched (your butcher can do this for you)
2 tablespoons each chopped fresh thyme, rosemary, garlic, and freshly ground black pepper
Kosher salt


For the succotash

  1. Bring grill to medium heat and grill the corn and squash. Remove from grill, allow corn to cool enough to touch and cut the kernels off of the cob. Dice the squash and set aside with the corn.

  2. Heat the olive oil in a sauté pan over medium-high heat until shimmering. Add the onions and peppers, sauté until tender. Add the beans, corn, squash, and tomatoes to the pan and sauté for a few minutes, adding a little of the reserved bean liquor to loosen if necessary. season with salt and pepper.
  3. Stir in pesto just before serving, re-season and use as a bed for pork (or as a wonderful accompaniment to any dish).

For the pesto

  1. Put first four ingredients in food processor and stream in olive oil while blending.

  2. Season with salt and pepper to taste. This makes more than you need for the succotash, but having a little extra pesto on hand is always nice! Pesto keeps well in the freezer for 6-8 weeks; pour a thin layer of olive oil over top to help prevent oxidization and store in a sealed container just large enough for your pesto.

For the pork

  1. Bring first 5 ingredients to a boil in ¼ of the water, mix with remaining water and allow to cool completely.

  2. Submerge rack in brine and refrigerate for two hours for individually cut chops or up to six hours for full racks.
    Remove pork from brine and pat dry.
  3. Mix together fresh thyme, rosemary, garlic and black pepper. Rub all over pork, cover in plastic wrap and marinate in refrigerator overnight.
  4. Remove from refrigerator and season with kosher salt and ground black pepper. Heat grill to medium-high and sear on all sides, move to a spot on the grill not over direct flame to complete cooking (4 bone racks will take about 40 minutes).
  5. Take pork off grill when internal temperature reaches 130 degrees; allow to rest until it reaches 140 degrees.
  6. Cut into chops and serve on a bed of succotash.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »