S&C Small French Pork Rack Raw - Plain - S103
A brilliant West Australian Pork Rack, that has been cleaned up to present as a beautiful roast for a small party.
Serves 4 to 6 Persons
minimum net weight 1.5kg
Free Range French Pork Rack
Remove all glad wrap, paper or cryovac bag from the product. Rub the pork with olive oil.
Bake in a preheated fan forced oven at 180°C for the first 30 minues (up to 45 minutes, keeping an eye on it, so it does not burn) using a rack in the tray if possible. Then drop the temperature to 150°C and cook to an internal temperature of 65°C (measured with a meat thermometer). Allow to rest for 20 minutes in alfoil before carving. Cut strings off as you progressively carve through the product.
Note: String not edible.
Cooking time approx. 1 - 1 ½ hrs
For those who find their Crackle never seems to come out the best due to their different strength ovens. Try the following:
Wash the skin of the Pork Roast with White Wine Vinegar, using 1 cup of Vinegar and a Paper Towel. Get the skin as clean as possible. Then while the skin is still wet with the vinegar used to wipe it, sprinkle some plain salt to stick to the skin. This should help dry the skin and prepare it well for being cooked into crackle using the cooking instructions above.
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.