These pork racks from Western Plains Pork are fantastic for roasting.
In this recipe we have done some preparation for you. We have scored the skin and brined them in a salt solution to penetrate seasoning into the muscle. This will also add to how juicy the rack is once roasted.
The perfect combination of juicy pork and crispy, salty crackling! Stop it, it’s making me hungry!
These pork racks
from Western Plains Pork are fantastic for roasting.
In this recipe we
have done some preparation for you. We have scored the skin and brined them in
a salt solution to penetrate seasoning into the muscle. This will also add to
how juicy the rack is once roasted.
The perfect
combination of juicy pork and crispy, salty crackling! Stop it, it’s making me
hungry!
Author:
Mick Nunn
Ingredients
1.2kg Western Plains brined pork rack
1 large onion
1/2 bunch sage
6 cloves garlic
Salt
Pepper
Olive Oil
Directions
Remove
the rack from the vac bag and pat dry with paper towel until it’s really dry
Sprinkle
with sea salt flakes all over the skin and place in the fridge uncovered for a
minimum of 4 hours, preferably overnight.
The
skin should feel dry to touch and the salt will have absorbed
Remove from the fridge and bring to room temperature
Peel
and cut the onion into thick 1cm discs and lay on the bottom your roasting dish
with the garlic cloves and sprigs of sage.
Preheat
the oven to 220 degrees celsius
Drizzle
the skin with a little olive oil to help the crackling go crispy
Fold
a piece of tin foil in half and form it over the bones in a little envelope to
prevent the bones from burning
Place
in the oven for about 40 minutes. The skin will blister and start to go crisp
but keep rotating the pan to make sure your oven doesn’t have hot spots and
burn the crackling. This will also encourage colour all around the rack
Reduce
the heat to 180 degrees once you have bubbles all over the skin and it should
feel crisp. Cook for a further 20 minutes, or until the internal temperature is
60 degrees
Remove
from the oven and allow to rest for 20 minutes. This step is ESSENTIAL!!
Carve generous rack
portions in between each bone or point and serve with the roasted onions and
sage, roasted vegetables, bright crunch salads, roasted apples. Or eat with
gusto, like a caveman by grabbing it by the bone and devouring!
