Roast rack of pork with crackling
By: From: Gary Rhodes' Local Food Heroes 2008
On TV Tonight
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- 21:00 - Choccywoccydoodah - On the Frontline
- Prep time:
- 15 min
- Cook time:
- 2 hrs 20 min
Galton Blackiston adds lemon, garlic and sage to classic roast pork - for really top-notch crackling, look for dark, dry skin when buying pork
- 1 rack pork, with at least 6 ribs, about 3 kg, which has been chined (that is, loosened from the bone so it can easily be cut away before carving - you can ask your butcher to do this)
- 2 cloves garlic, thinly sliced
- 1 lemon, rind only (peeled with a zester), sliced into about 24 pieces
- 24 leaves sage
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Method1. Preheat the oven to 220ºC/Gas 7.
2. Weigh the pork and calculate the cooking time according to the weight: allow 20 minutes per 450g of meat; then add 20 minutes extra.
3. Make incisions about 2.5cm apart through the rind of the pork and into the flesh with a sharp knife. Push the pieces of garlic and lemon rind and a sage leaf into each cut. Place the pork in a roasting tin, and splash the pork rind with cold water, before liberally sprinkling with salt.
4. Place the roasting tin on the top shelf of the preheated oven and roast without opening the oven door for 25 minutes. During this time, the crackling should start to bubble.
5. Reduce the oven to 190ºC/Gas 5, and continue to roast for the remainder of the calculated cooking time. By now you should have crisp crackling and moist succulent meat. Check whether the meat is cooked properly by piercing it with a skewer, the juices should run pink, but not bloody. Remove from the oven and allow to rest for 5 minutes in a warm place before carving. Carve and serve.