Recipes — Rack of Pork

Prep Time

    •    Prep and cook time: about 2 hours
    •    Yield: Serves 6

Ingredients

    •    2 bay leaves
    •    2 tbsps butter
    •    Salt and pepper
    •    4 cup whole milk
    •    1 onion, cut in half
    •    1 carrot, cut in half
    •    2 large rosemary branches
    •    4 to 6 garlic cloves, peeled and cut into slivers
    •    1 boned pork roast, about 3 pounds/1.5 kilograms
    •    A generous handful chopped fresh chives and/or parsley, for garnish

Method

1. Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325ºF/160ºC.
   
2. Melt the butter in a deep, lidded casserole (cocotte), and brown the meat well on all sides. Add the onion, carrot, and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
   
3. Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot, and onion and discard. The cooking juices will be curdled – ugly – but this is how they’re meant to be. Boil them down to about a cup/250 ml and purée with an immersion blender. Taste and adjust the seasonings.
   
4. Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.
   

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/milk-pork/9134/

A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 2 hours 30 minutes
    •    Yield: Serves 8

Ingredients

    •   3kg Rack of Pork
    •   1 tbsp sea salt, ground to a powder

For the Stuffing:

    •   1 tbsp olive oil
    •   1 onion, finely chopped
    •   2 thyme sprigs, leaves picked
    •   1 onion, finely chopped
    •   slice of sourdough, crust removed, torn into little pieces
    •   ½ tsp fennel seeds
    •   ½ tsp coriander seeds
    •   ½ tsp chilli flakes
    •   the trim from the Pork, minced (or use 400g pork mince)
    •   nutmeg, for grating
    •   the trim from the Pork, minced (or use 400g pork mince)
    •   zest ½ lemon
    •   1 tbsp chopped flat-leaf parsley
    •   70g wild garlic, chopped
    •   1 egg

Method

1. In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
2. Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
3. In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
4. Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
5. Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
6. Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/roast-rack-pork-wild-garlic-stuffing