Randy Evans, executive chef Brennan's of Houston From The Kitchen Table by Chef Randy Evans Yield: 4 servings. 3 Tbsp. pickling spice 2 Tbsp. salt 1 Tbsp. granulated sugar 3 lb. Berkshire pork rack as needed, lard for cooking SWEET POTATO SPAETZLE: 3 eggs 1 Tbsp. heavy cream 5 tsp. melted butter 1 1/3 cup hot sweet potato pulp 1/2 tsp. salt 1 1/2 cup all-purpose flour 2 Tbsp. butter 1/4 cup brunoise sweet potato to taste, salt and ...

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