Put Pork on Your Fork

Roasted Rack of Pork and Roots with a Gooseberry Horseradish Sauce, By Marie Rayner, The English Kitchen

11 July 2011

As part of last week’s food bloggers event at Jimmy’s Farm in Ipswich, our select group of eight food bloggers were each presented with a different cut of pork following the butchery demonstration with Jimmy and Joe Collier. Each blogger was challenged to rustle up a delicious pork-based recipe, we’ll bring you each of these recipes over the next couple of weeks. You can see Marie Rayner’s (The English Kitchen) effort below – it looks delicious!

“I guess you would have had to have spent the past couple of days under a rock not to know what I’ve been up to lately, what with my galivanting across the country and rubbing elbows with some of the finest specimens of pork on the planet!! Today I’m going to show you what I chose to do with one of the fine cuts of meat that I was given on Monday at Jimmy’s Farm.

One cut that I chose was the Rack of Pork. I know, it may seem like a boring cut to choose, but it needn’t be! Rack of Pork can be succulent biharbank.bih.nic.in and delicious as long as you follow a few rules.

Remove the crackling and cook it separately. (in order to get really crispy crackling you would have to cook it at such a high temperature you meat is more likely to dry out before your crackling is crisp)
Leave a good layer of fat on the surface, about 1/3 inch at least. Score lightly, but not all the way through to the meat.
Do not overcook! You are better off taking it out whilst still a bit pink in the middle and allowing it to set for a fifteen minutes or so, lightly covered with foil. During the setting time it will finish cooking through and still be lovely and moist.
To make crunchy pork crackling, cook the rind separately from the meat. Cut the rind from the meat with a small, sharp knife and place it in a shallow baking dish; brush rind with one tablespoon of vegetable oil and rub with one tablespoon of coarse cooking salt. Bake, uncovered, in a very hot oven for about 40 minutes or until rind browns and crackles. Drain on absorbent paper. (I have a smaller oven on top of my larger oven and I cook it in this while the roast is cooking in the oven below.) No more crackling failure!”

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