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sliced rack of pork, French trimmed on a board.

Roast Rack of Pork

Amanda
How to French trim and roast a rack of pork with gravy made from the cooking juices.
5 from 6 votes
Prep Time 30 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 20 mins
Course Main Course
Cuisine British, French
Servings 6
Calories 329 kcal

Ingredients
 
 

  • 1.6 kg rack of pork
  • 1 onion
  • 1 tablespoon oil
  • 1 tablespoon table salt
  • 1 tablespoon sea salt

Instructions
 

  • Place the joint, flesh side down on a chopping board. Take a sharp knife to cut through the skin and fat 4cm from the rib end, down to the bone. Use the knife to pierce the flesh between the bones.
  • Turn the meat over so that the bones face upwards. Widen the cut holes and then cut along the lengths of bone to the end. Cut around the bones.
  • Peel and slice an onion and use it to line a roasting dish where the pork will sit.
  • Turn the joint over again and scrape the bones until they are clean.
  • Score the pork rind for the crackling with a sharp knife.
  • Rub the skin with oil and sprinkle on the salt. Push it in with your fingers then place the joint on the onion trivet.
  • Preheat the oven to 220C/200FAN/425F/Gas 7 and roast the meat for 20 minutes.
  • Turn the heat down to 200C/180FAN/400F/Gas 6 for 30 minutes per 500g or 1 lb. The juices should run clear when the meat reaches an internal temperature of 70C or 160F.
  • Remove the pork and place on a roasting tray, loosely covered with foil for a minimum of 20 minutes.
  • Pour off most of the fat from the roasting pan then place it over a medium heat and add the chicken stock. Keep stirring until all the grungy stuck on bits have loosened.
  • Tip the mixture into a liquidiser and blend the onions and cornflour in directly and then return to the roasting pan to thicken and heat through.
  • Slice the pork with the crackling and serve with the gravy poured over.

Notes

💭 Tips
  • If your pork rack roast has already been French trimmed be sure to bring it out of the fridge about an hour before cooking. This makes sure that the oven can get to work straightaway to cook the pork and ensure perfect crackling.
  • Be careful when working with hot liquids in a liquidiser as the volume expands and spill over. If in doubt, blend the liquid in batches.
  • Add some chopped frsh or dried sage to the gravy for extra flavour.
  • If you are cooking pork that has not been dry aged it may be difficult to get crispy crackling as the skin tends to be more moist. After scoring the pork, sprinkle the surface very liberally with table salt. The salt is not going to be eaten, but helps to open up the skin, allowing the oven to get all the skin edges crispy. Leave to sit for 30 minutes then wash off the salt and pat dry. Then rub on the oil and sprinkle with salt as usual. This information can be found in the recipe for slow roast belly pork.
Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutrition

Calories: 329kcalCarbohydrates: 2gProtein: 61gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 165mgSodium: 2460mgPotassium: 1091mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 19mgIron: 2mg
Keyword French trimmed, rack of pork
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