Prep time: 10 mins Cook time: 1 hr 30 mins Serves: 2 people
This cut has got it all. It’s cooked on the bone, adding flavour; it’s tender, coming from the middle of the animal; it has delicious crackling and a beautiful thin layer of fat that sits beneath the skin. A pork rack includes the eight prime ribs closest to the loin. The muscle is thickest and more tender (because it does less work). Pork racks make a terrific roast or can be separated into individual cutlets which are great for pan frying or grilling on the BBQ.
1kg (4 cutlet) pork loin rack
1 tsp fennel seeds
1 tsp salt
Score your pork skin at 1cm intervals.
Rub salt and fennel seeds all over the skin and place in the fridge, uncovered, overnight if possible (or at least for an hour). This will help the fat dry out and make the best crackling.
Pre-heat your oven to 200C
Roast in a hot oven for 20 minutes, allowing the skin to blister and the crackling to form.
Turn the temperature down to 160C, leaving the door open for a couple of minutes to help it cool.
Continue to cook for 20 minutes / 450g for medium-well (internal temp 70C).
Remove and rest, loosely covered by foil or a tea towel, for at least 30 minutes.
Soggy crackling can be revived with a quick blast under the grill.