Description
Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut comes from the rib area of the loin, so it contains a bit more fat which makes it very flavorful. The rack of pork is the pork equivalent of a rack of lamb and it looks like seven or eight pork chops strung together.
Cooking:
1.Score the pork rind into thin even lines using a sharp knife.
2.If time allows, leave the scored roast uncovered in the fridge for 1 hour or ideally overnight. This will help dry out the rind for bubbly crackling.
3.When you’re ready to cook, preheat the oven to 240°C. Place the pork loin rack onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry with paper towel.
4.Rub oil and salt into the scored rind area, massaging well.
5.Place the pork loin rack onto a wire rack into a shallow roasting pan and roast the pork loin rack in the oven for 30 minutes or until the rind is golden and crackling. (Do not open the oven door during this period).
6.Reduce oven temperature to 180°C for a further 30-35 minutes per kg, depending on how well you like your roast cooked.
7.Remove pork from the oven and allow to rest on a wire rack for 10 minutes prior to slicing and serving.
10.Slice pork rack into chops with rind and serve hot accompanied with all the trimmings.
Hormone-free, Antibiotic-free, free range, Australian pork
