Quite impressed with this full rack, which is marinated overnight with thyme and bay leaves, then slow-cooked in the oven so the pork's natural juices surface and caramelise, leaving a glaze-like coating all over. The meat falls cleanly off the bones with little effort on my part, its unctuous fattiness alleviated by a spicy bell pepper sauce – they call this chimichurri on the menu, which I find quite bewildering because it's clearly not green and not made of parsley.