Rack of Pork French Trim – A Perfect Sunday Roast 1 – Just Lovely

Rack of Pork French Trim – So Tasty and oh the Crackling was Superb

Pork Rack French Trim – Simply Outstanding

Rack of Pork French Trim

How to Prepare a Rack of Pork French Trim

1. Preheat the oven to 180C/350F/Gas 4. 2. Dry the pork thoroughly with kitchen towels and rub all over with salt. 3. Place the pork and any trimmings into a roasting tin. 4. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. 5.

Rack of Pork French Trim

A rack of pork loin from the rib area with a delicious eye of meat and a good layer of creamy fat for superb crackling. Each rib makes a generous portion for one person. For the perfect crackling, start your oven temperature at 200°C, then once the crackling is perfect, lower to cook the rest of the meat.

  1. Remember to remove your rack of French trimmed pork joint out of the packaging, pat dry and bring to room temperature
  2. Pre heat your oven to 200 c temperature fan assisted or 215 c without a fan Scald the pork rind by pouring over a full kettle onto the skin over a clean sink with the pork resting on a wire tray
  3. Season the joint just prior to roasting – Rack of Pork French Trim
  4. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
  5. Season with good quality fine sea salt rubbing into the score marks on the skin
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a bramley apple peeled and quartered to the trivet
  7. Place the pork skin side up onto the trivet which should line the base of the tray
  8. Place in centre of oven and roast for 20 minutes then reduce the temperature to 180 c then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 70 c
  9. Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
  10. For the gravy I make up 500 ml of essential cuisine chicken stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy

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