Chef Eli Kulp's Pennsylvania spring roast pork rack on THE DISH

Although he was recently named Food and Wine Best New Chef 2014, Eli Kulp has been around the butcher's block a few times. He's been cooking professionally since the young age of 14.

Kulp is the executive chef of Fork Restaurant and High Street on Market in Philadelphia.

Kulp joined "CBS This Morning: Saturday" to serve up his ultimate dish, Pennsylvania Spring roast pork rack with spicy broccoli rabe.

Roast pork rack

Ingredients

One pork rib roast bone in and frenched down about 1 inch

1 bunch rosemary

1 bunch thyme

1 brine recipe

Instructions

1) Place pork rack in brine. Brine for 18 hours.

2) After brined, remove and dry thoroughly, season with salt and pepper, rub with chopped rosemary and thyme. Truss with butcher twine

3) Roast at 450 degrees till golden and then lower temp to 275 degrees until pork hits internal temp of 140 degrees at its thickest point. Let it rest up for one hour before cutting into.

Brine recipe

Ingredients

1 gallon of water, warm

3 oz salt

2 oz sugar

4 smashed cloves of garlic

1/2 bunch thyme

1/2 bunch rosemary

Instructions

Mix thoroughly until all is dissolved and then cool.

Charred asparagus salad with ricotta salata and spring garlic

Ingredients

1 pound asparagus trimmed

1 pound spring garlic

1/2 pound ricotta salata plus more to shave for top

Juice from one lime

1/2 cup mint leaves washed

Instructions

1) Prepare a hot grill.

2) Brush the asparagus and trimmed spring garlic with oil and then sprinkle with salt.

3) Place on grill and char. Remove and in a bowl toss with mint and lime juice then

4) Shave the ricotta salata over top