Saturday, January 2, 2010


Pork Rack Roast

1. Preheat oven to 425ºC. Place seasoned pork rack on a roasting pan, skin side up. (Season well with sea salt, freshly-ground pepper, rosemary, dried thyme - blah blah blah. Whatever you want.)

2. Roast for 20 minutes.

3. Decrease to 375ºC and continue to roast for a further 30 minutes.

4. Core and halve 4 apples, douse lightly in lemon juice, cinnamon, fresh minced ginger, and whatever else you like (nutmeg, allspice, etc.) Toss them into the roasting pan around the meat. Add a few fistfuls of fresh sage. Pour a 500mL can of alcoholic cider (I used Strongbow) into the bottom of the pan and continue to roast until the internal temperature (avoid the bones!) reads about 140º. (About another 30 minutes.)

5. Remove pork from the pan and allow to rest, loosely covered with foil, for about 15 minutes. The internal temperature will continue to rise, leaving the meat juicy and delicious, but also safe and free of pork-related death-bacteria.

6. Tilt the roasting pan and spoon out the fat. Simmer over medium heat for 5 minutes, scraping the pan with a spoon and turning apples occasionally, until liquid has reduced and thickened, and the apples are lightly caramelised. Create a standard rue to thicken the sauce and take it off the heat when it's the colour of baby poo and the consistency of smooth paste.

7. Carve the pork rack, serve with apples, apple-sage gravy, and whatever sides you like. I did dill-mashed and green beans with crushed hazelnuts and carmelised onions (Natasha's classic recipe!)

So good.


  1. beats the heck out of the bag of Trader Joe's popcorn I'm currently enjoying.

    Or was currently enjoying.

  2. oh my god. this is making me so hungry. I haven't had a home cooked meal in a month! Crazy!

  3. Oh Celine!
    You can do it! It's not hard at all! A meat thermometer makes you feel powerful and capable.