Pork rib roast is also referred to as rack
of pork. The cut originates in the rib area of the loin containing more fat
which makes it flavorful. Before roasting or barbecuing the pork rib roast, it should be
“Frenched.” Simply cut the meat away from the end of each rib, so that part of
each bone is exposed. A butcher also can do this for you.
1 pork loin rack of 4 ribs, French trimmed
and skin slashed
Oil for rubbing
Sea salt
Oil for rubbing
Sea salt
Ground black pepper
50 g sultanas
20 ml port wine
20 g toasted almonds
4 small granny smith apples
200 ml Calvados or alcoholic cider
200 ml Calvados or alcoholic cider
Method
Preheat oven to 220ºC normal bake fan
forced 200ºC. Place pork rack on a roasting pan, skin side up, season well with
sea salt and using your fingertips rub salt into slashed fat to get the perfect
crackling. Rub in ground black pepper and rub all over with oil. Roast for 45
minutes. Mix sultanas, port wine and toasted almonds in a food processor. Core
the apple and fill with the sultana stuffing. Remove roasting pan from oven and
move the pork to one end. Place apples at the other end of pan and cover with
foil, but leave meat uncovered. Turn the oven down to 190ºC and continue to roast
for a further 45 minutes. Remove pork from pan and allow resting for approx. 10
minutes. Place the roasting pan on the cook top over medium heat and add the
Calvados while stirring. Simmer over a medium heat for approx. 5 minutes until
the gravy is reduced. Carve pork rack into 4 chops and serve with sweet potato
and thyme mash, apples and gravy.
Note: For more flavour serve sweet and sour red cabbage with this dish.
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