Roast rack of pork with crackling
By: From: Gary Rhodes' Local Food Heroes 2008
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Roast rack of pork with crackling
- Prep time:
- 15 min
- Cook time:
- 2 hrs 20 min
- Serves:
- 6-8
Galton Blackiston adds lemon, garlic and sage to classic roast pork - for really top-notch crackling, look for dark, dry skin when buying pork
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Ingredients
- 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
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. 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.
Comments & Ratings
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Latest Comment
used this method with a join of pork leg, results pretty good and best have achieved so far the crackling with our oven which is a bit dodgy, was still a bit chewy though... also found you didn't really taste the lemon, so perhaps you really do need all 24 pieces
Scottydog
Posted 28 Mar 2010 11:34 PM
This recipe is classed as easy
Avg User rating
3.11 / 5 (45 votes cast)
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