Confit of Berkshire Pork With Sweet Potato Spaetzle

For the pork rack: Combine spices, salt and sugar in a coffee grinder and process to a fine grind. Rub ground spices into the pork rack, wrap in plastic wrap to marinate overnight. Heat lard in a deep fry or high-sided stockpot to 365°. Slice pork rack into four chops, leaving the fat cap on. Place the pork chops in a fryer basket and carefully lower into the lard. Cook until internal temperature reaches a minimum of 140°. Remove from the lard and allow to drain and rest on a wire rack for 5 minutes before seving.

For the spaetzle: Mix the eggs, cream, melted butter, salt and hot sweet potato pulp. Mix the flour into the sweet potato mixture to form dough.

Bring a saucepot of salted water to a boil. Use a colander or a spaetzle maker to push the dough through the colander holes over the pot of simmering water. Cook for 2 minutes. Once the spaetzle begins to float, remove it with a perforated spoon to a bowl of ice water. Once the spaetzle has chilled, strain it through a colander and refrigerate covered for up to 2 days.

Heat a saute pan over medium heat. Add 2 Tbsp. buter to the pan then the sweet potatoes. Cook for 2-3 minutes until the potatoes begin to soften. Add spaetzle, seasoning and parsley. Heat through and serve.

For the demi-glace: Heat a saucepan over medium heat and stir in all the ingredients except the demi-glace. Bring to a boil and simmer 5 minutes. Add demi-glace and simmer for 15 minutes. Reserver warm.

To plate: Place a cup of spaetzle on the plate. Cut 3 horizontal slices from the middle of the chop. Lean the pork against the spaetzle. Pour 3 Tbsp. of sauce over the pork.