JUNE MEAT ORDERS OPEN NOW - Delivered Thurs 27th June

Roast Pork Rack


1 x rack of pork (6-8 ribs with lots of thick crackling)
Half a lemon
1 x bunch sage, roughly chopped
Sea salt
Cooking twine
Vegetables to roast as desired


  1. Pre-heat fan-forced oven at maximum temperature (250-260 degrees).
  2. Take pork rack out of vacuum bag and rinse in cold water. Pat dry with paper towel and leave for five minutes on the bench to dry a little more.
  3. Using a very sharp knife (preferably a Stanley knife with the blade set at 5-10mm), cut the skin of the pork into ribbons about 5mm deep at 5mm intervals parallel to the bones. Do not cut all the way through the fat into the meat of the pork rack but just into the very top of the fatty layer.
  4. Squeeze juice of half a lemon all over the skin and rub with roughly chop sage leaves and a big handful of sea salt. Massage the salt and sage into the sliced skin thoroughly.
  5. Tie the rack of pork in between every bone with twine to push it into a uniform shape.
  6. Chop desired roast vegetables and place on a separate baking tray with a little vegetable oil and sea salt.
  7. Put vegetables and pork in the oven (skin side up) on full heat for 30 minutes. After 30 minutes, turn the oven down to 160 degrees and open oven door for 1 minute to help reduce the heat.
  8. Close the oven door and roast the pork and veggies for a further 40 minutes.
  9. Remove the pork rack from the oven and use a knife to separate the crackling from the meat. Try to cut as close to the meat as possible, through the fatty layer.
  10. Cover the pork meat and bones in foil and leave in a warm place to rest for 15 minutes.
  11. Turn the oven up to 180-200 degrees depending on how ‘crackly’ the crackling looks and place crackling on a wire rack in the oven so any fat drips onto the roast veggies below (yum!).
  12. When veggies and crackling are cooked to your liking, remove from the oven and serve with sliced pork cutlets which will have just a hint of pink in them and be nice and juicy.
  13. Serve with gravy or (our wicked Pear and Brandy Sauce) and mustard.