Standing Rack of Pork

By Dixie Elliott

Standing Rack of Pork
Standing Rack of Pork recipe, brought to you by MiNDFOOD.

Infused with fig jam this pork recipe will surely sate the family’s appetite. Don’t forget, the trick to producing crunchy crackling is to rub the skin with a little oil and sea salt before cooking.

Serves 6

1 tbsp olive oil

1 small red onion, finely chopped

8 dried figs, roughly chopped

120g goat’s cheese, crumbled

2 tbsp pink peppercorns, drained
     and rinsed

3 slices sourdough bread, crusts removed,
     cut into 1cm cubes

1.8kg rack of pork (6 chops)

6 small apples, quartered

6 small pears, quartered

3 red onions, quartered

1 Preheat oven to 220C. Heat oil in a frying pan over medium heat. Add onion and cook for 3 minutes or until soft. Cool. Combine figs, cheese, peppercorns, 
bread and cooked onion in a bowl.

2 Put rack of pork into a large roasting pan. Using a small sharp knife, cut a pocket against the bones into loin. Spoon fig mixture into pocket. Secure filling and rack by tying kitchen twine between every second rack.

3 Rub crackling with oil and sprinkle liberally with sea salt flakes. Roast for 
1 hour. Reduce heat to 180C and cook 
for a further 30 minutes.

4 Remove roasting pan from oven. Add apples, pears and onions to pan, turning to coat in pan juices. Cook for 30-45 minutes or until vegetables are cooked and pork is cooked through. Transfer pork to a chopping board. Cover to keep warm. Stand for 10 minutes before transferring to a serving platter. Serve with apples, pears and onions.

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