Roast rack of pork recipe

Roast rack of pork recipe

A twist on a classic rack of pork recipe.

Ingredients

  • 1.5 kg Loin or rack of pork, trimmed by the butcher
  • 1 tbsp Coarse sea salt, plus a little extra
  • 1 tsp Chinese five spice powder
  • 1 Orange - zest finely grated
  • 2 Lemons - zest finely grated
  • 500 ml Well-flavoured stock
  • 1 Juice of an orange
  • 3.3 lbs Loin or rack of pork, trimmed by the butcher
  • 1 tbsp Coarse sea salt, plus a little extra
  • 1 tsp Chinese five spice powder
  • 1 Orange - zest finely grated
  • 2 Lemons - zest finely grated
  • 17.6 fl oz Well-flavoured stock
  • 1 Juice of an orange
  • 3.3 lbs Loin or rack of pork, trimmed by the butcher
  • 1 tbsp Coarse sea salt, plus a little extra
  • 1 tsp Chinese five spice powder
  • 1 Orange - zest finely grated
  • 2 Lemons - zest finely grated
  • 2.1 cups Well-flavoured stock
  • 1 Juice of an orange

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 120 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to gas mark 7, 225oC. Score the crackling on the pork finely - very few butchers or retailers do this properly! Using a sharp knife cut down through the fat but not right through to the muscle below. Carefully loosen the fat from the muscle, peeling it backwards away from the bones - do not detach it completely.
  2. Mix 1 tbsp salt with the five spice and citrus rinds, then press the mixture over the pork and press the scored crackling back into place. Roast in the hot oven for 15 minutes, then reduce the temperature to gas mark 5, 190oC and roast for a further 1 hour 30 minutes.
  3. Allow the pork to stand for 10 minutes. Make the gravy while the pork is standing by add-ing the stock to the meat juices in the roasting tin and simmering until well reduced. Add the orange juice and heat gently before seasoning. Remove the bones completely from the pork, then slice thinly and serve with the orange gravy, roast potatoes and vegetables.

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